Nanny’s Caramel Pie

Serves: 5
Total Calories: 230


1 cup plus 2 tablespoons sugar, divided
1 tablespoon flour
3 eggs (2 separated)
1 1/4 cups milk
1 Pinch of salt
1 tablespoon very hot water
1 teaspoon vanilla extract
1 tablespoon butter
(8-inch) pie crust, baked


Mix 1/2 cup sugar with flour. Beat 1 egg plus 2 egg yolks (save whites for meringue) and add to sugar mixture. Add milk and salt, beating well with wire whisk. Set aside.

Brown 1/2 cup sugar in a heavy pan. It is best to do this over medium heat, allowing sugar to melt slowly. When completely dissolved, continue to cook until syrup is a golden color. (Watch out—this will burn easily if overcooked.) When sugar is browned, add 1 tablespoon very hot water, whisking constantly. Continue whisking as you slowly pour egg-milk mixture into browned sugar. Cook until thickened. Remove from heat and add vanilla and butter. Pour into baked pie crust and top with meringue made from remaining egg whites and 1–2 tablespoons sugar. Bake in 350° oven until meringue is lightly browned. Cool before serving.

Nutritional Facts:

Serves: 5
Total Calories: 230
Calories from Fat: 47

This Nanny’s Caramel Pie recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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