Classic Caramel Pie (or any creamy pie)

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🥧 

Classic Caramel Pie (or any creamy pie)

Ingredients

🥐 For the crust:

  • 2 sheets puff pastry (thawed)
    OR
    use homemade crust (recipe below 👇)

🍮 For the caramel filling:

  • 1 cup (200 g) granulated sugar
  • ¼ cup (60 ml) water
  • ½ cup (115 g) unsalted butter, cubed
  • 1 cup (240 ml) heavy cream (room temperature)
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

🧁 For topping (optional):

  • Whipped cream or a sprinkle of sea salt
  • Chopped nuts or chocolate drizzle (optional)

Instructions

1️⃣ Prepare the crust

  • If using puff pastry:
    Preheat oven to 375°F (190°C).
    Roll out the puff pastry to fit your pie dish.
    Press into the dish, trim the edges, and prick the bottom with a fork.
    Line with parchment paper and fill with pie weights (or rice/beans).
    Bake for 15 minutes, remove weights, and bake another 10 minutes until golden.
    Let cool completely.
  • If using homemade crust:
    See recipe below 👇 (you’ll prebake the same way).

2️⃣ Make the caramel filling

  1. In a medium saucepan, combine sugar and water over medium heat.
  2. Let it cook without stirring until it turns a deep amber color (about 8–10 min).
  3. Remove from heat and carefully whisk in the butter, then the cream (it will bubble!).
  4. Stir in salt and vanilla.
  5. Let it cool slightly, then pour into your baked crust.

3️⃣ Chill and serve

  • Chill the pie in the fridge for at least 3–4 hours (or overnight).
  • Top with whipped cream or sprinkle sea salt before serving.
  • Slice and enjoy that smooth buttery caramel filling! 😋

🥧 

Homemade Pie Crust (if you want to skip puff pastry)

Ingredients:

  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional, for sweet pies)
  • 1 cup (230 g) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water

Instructions:

  1. In a large bowl, whisk flour, salt, and sugar.
  2. Add the cold butter cubes and use your fingertips or a pastry cutter to mix until it looks like coarse crumbs.
  3. Add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  4. Divide in two disks, wrap in plastic, and refrigerate for at least 30 minutes.
  5. Roll out and use as you would puff pastry (blind-bake before adding filling).

Would you like me to adapt this pie recipe to something specific — like caramel apple pie, banana caramel pie, or chocolate caramel pie? I can give that version next.

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