Caramel Sponge Pie Recipes

CARAMEL SPONGE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Separate egg whites from yolks, and place in separate large bowls. Use an electric mixer to beat egg whites until stiff.
• To the yolks, add the brown sugar, butter, flour, and milk; beat well. Fold egg whites into the batter; pour into the pie crust.
• Bake in the preheated oven until set and lightly browned, about 45 minutes.

CARAMEL PIE

Steps:

• In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.

CARAMEL SPONGE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Separate egg whites from yolks, and place in separate large bowls. Use an electric mixer to beat egg whites until stiff.
• To the yolks, add the brown sugar, butter, flour, and milk; beat well. Fold egg whites into the batter; pour into the pie crust.
• Bake in the preheated oven until set and lightly browned, about 45 minutes.

FLUFFY CARAMEL PIE

Steps:

• In a small bowl, combine the cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Cover and refrigerate. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add caramels, milk and salt. Heat over low heat, stirring until gelatin is completely dissolved and caramels are melted. Refrigerate for 1-2 hours or until mixture mounds when stirred with a spoon. , Stir pecans and vanilla into caramel mixture. Fold in whipped cream. Pour into crust. Refrigerate for 6 hours or overnight. Garnish with ice cream topping and pecans if desired. Store in the refrigerator.

OLD FASHIONED CARAMEL PIE

Steps:

• Leave oven on from baking pie shells. Whisk together the 1-2/3 cups sugar and cornstarch in a large (at least 2 qt.) microwaveable bowl until there are no more lumps from the cornstarch. Pour the milk into the sugar mixture and whisk together until smooth. Add the butter to the top of the mixture.
• Microwave on high for 3 minutes. Whisk thoroughly. Microwave for 3 more minutes, whisk again. Have the egg yolks in a separate bowl. Beat them slightly. Add a tablespoon full of the hot mixture at a time to the egg yolks, stirring well after each addition. Do this until the yolk mixture is warm. (This will keep it from getting lumpy.) Then add the yolk mixture to the cooked mixture. Microwave in one minute increments, whisking each time, until the mixture is of pudding consistency. Whisk in the vanilla. Set aside.
• Put the 2/3 cup sugar into a small iron skillet. Cook, stirring constantly, on high until brown and bubbling. It will look like it's going to boil over. Pour IMMEDIATELY into cooked filling and whisk thoroughly. Divide between the 2 pie shells.
• Beat the egg whites and cream of tartar (if using) until foamy and slightly holding shape. Turn beaters on low speed. Add the 3/4 cup sugar. After sugar is mixed in, turn beaters on high again. Beat until meringue is hard to shake off a spoon (or it stays on beater when you turn off mixer and pull beaters out of bowl). Spread meringue onto filling all the way to the edges.
• Bake about 10 minutes or until brown. Watch closely. Turn off oven, open oven door slightly, and let pies cool in oven for 1 hour. Let pies cool completely on counter. Spray plastic wrap with Pam, cover pies and refrigerate.

CARAMEL PIE I

Steps:

• Cream together butter or margarine, flour, and sugar.
• Slightly beat egg, and add it plus milk to creamed mixture.
• Cook over medium heat, stirring constantly until thickened. Cool, and add vanilla.
• Pour into baked pie crust. Refrigerate. Serve with whipped cream.

CARAMEL SPONGE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Separate egg whites from yolks, and place in separate large bowls. Use an electric mixer to beat egg whites until stiff.
• To the yolks, add the brown sugar, butter, flour, and milk; beat well. Fold egg whites into the batter; pour into the pie crust.
• Bake in the preheated oven until set and lightly browned, about 45 minutes.

CARAMEL SPONGE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Separate egg whites from yolks, and place in separate large bowls. Use an electric mixer to beat egg whites until stiff.
• To the yolks, add the brown sugar, butter, flour, and milk; beat well. Fold egg whites into the batter; pour into the pie crust.
• Bake in the preheated oven until set and lightly browned, about 45 minutes.

CARAMEL MERINGUE PIE

Steps:

• Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet and place over medium heat.
• Caramelize sugar by constantly stirring with a wooden spoon.
• Remove sugar from heat, gradually add the milk, stirring constantly.
• Combine 3/4 cup sugar and flour.
• Add to caramelized sugar mixture.
• Beat egg yolks.
• Gradually stir about one-fourth of hot mixture into the yolks, add to remaining hot mixture, stirring constantly.
• Return to low heat, cook, stirring constantly, until smooth and thickened.
• Add butter, vanilla, and pinch of salt, stirring well.
• Spoon custard into pie crust, and set aside.
• Add a pinch of salt to egg whites, and beat (at room temperature) until foamy.
• Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Spread meringue over custard, sealing to edges.
• Bake at 425°F for 10 minutes or until meringue is golden brown.
• Cool pie completely before serving.