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Caramel Nut Pie
Rich caramel, flaky pie crust and fresh whipped cream come together to make this delightful caramel nut pie.
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 6 -8
Ingredients
Crust
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons cold water
Filling
- 1 cup light brown sugar
- 1/4 teaspoon salt
- 3 tablespoons flour
- 2 eggs
- 1 cup milk
- 3 tablespoons butter
- 1 teaspoon vanilla
- 3/4 cup chopped walnuts
Instructions
Crust {makes 1 double crust or 2 9-inch single crust pies}
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Preheat oven to 450 degrees
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In a medium bowl, sift flour and salt together
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Using a pastry blender, cut in shortening
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Sprinkle water in evenly, mixing with a fork
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Wrap in waxed paper and chill for 30 - 60 minutes
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Divide dough in two equal pieces
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Re-wrap first piece and freezer for later use, up to three months
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Roll second piece to 1/8-inch thickness
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Place in pie pan and prick dough with fork to avoid bubbles in crust
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Bake at 450 degrees for 15 minutes
Filling
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In a large bowl, mix together sugar, salt and flour
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In a small bowl, beat eggs; add milk and stir into sugar mixture
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Cook over boiling water {double boiler style} stirring constantly until mixture thickens, about 30 minutes
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Remove from heat and stir in butter, vanilla and walnuts
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Pour into baked pie shell and let cool completely before covering with plastic wrap and chilling overnight
Recipe Notes
Caramel filling will be a soft set. To cut, put a small amount of butter on each side of a sharp knife