Caramel Meringue Pie
Indulge in the irresistible decadence of Caramel Meringue Pie, a show-stopping dessert that combines a rich, velvety caramel filling with a cloud-like meringue topping. This recipe starts with a buttery graham cracker crust, perfectly baked to golden perfection, providing the ideal base for the luscious caramel made from brown sugar, heavy cream, and vanilla. Topped with glossy, stiff peaks of meringue that are toasted to a delicate golden hue, this pie is as visually stunning as it is delicious. The balance of textures—the crispy crust, creamy caramel, and airy meringue—makes every bite unforgettable. Perfect for holidays, dinner parties, or a weekend treat, this Caramel Meringue Pie is guaranteed to impress.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 200 grams Brown sugar
- 240 ml Heavy cream
- 60 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 4 Egg yolks
- 4 Egg whites
- 120 grams Granulated sugar
- 0.5 teaspoon Cream of tartar
Instructions
Preheat your oven to 180°C (350°F).
In a bowl, mix the graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the base and sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes and let cool.
In a saucepan over medium heat, melt the brown sugar with 60 grams of butter, stirring until smooth. Gradually add the heavy cream, whisking constantly, and bring to a gentle simmer.
In a small bowl, whisk the cornstarch with 2 tablespoons of water to form a slurry. Add this to the saucepan and cook for another 2-3 minutes, stirring continuously until thickened.
Remove the caramel from the heat and stir in the vanilla extract. Allow it to cool for 10 minutes.
Separate the egg yolks and egg whites. Whisk the yolks in a bowl, then gradually temper them by adding a small amount of the slightly cooled caramel mixture. Once tempered, mix the yolks into the caramel thoroughly.
Pour the caramel filling into the cooled pie crust. Set aside.
Prepare the meringue by beating the egg whites with cream of tartar in a clean bowl using an electric mixer on medium speed. Gradually add the granulated sugar, 1 tablespoon at a time, and increase speed to high until stiff, glossy peaks form.
Spread the meringue over the caramel filling, making sure to seal the edges to the crust to prevent shrinking.
Bake the pie for 10-12 minutes, or until the meringue is golden brown.
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 47.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
