Christmas with the Kranks Caramel Cream Pie
Indulge in the decadence of the season with our "Christmas with the Kranks Caramel Cream Pie," a showstopping dessert that’s as delightful to eat as it is to make. This luscious pie features a buttery graham cracker crust baked to golden perfection and filled with a rich, velvety homemade caramel custard, infused with hints of vanilla and a touch of salt for balance. Topped with a fluffy cloud of lightly sweetened whipped cream, it’s the ultimate treat for holiday gatherings. Whether you're channeling festive coziness or treating guests to a memorable dessert, this caramel dream pie is a guaranteed crowd-pleaser. Perfect for Christmas celebrations or any time you crave elegant comfort food, serve it chilled with an optional drizzle of caramel sauce for extra indulgence.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 1 cup Granulated sugar (for caramel)
- 2 tablespoons Water
- 1.5 cups Heavy cream
- 4 tablespoons Unsalted butter (for caramel)
- 3 tablespoons Cornstarch
- 1 cup Whole milk
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar
- 0.25 teaspoons Salt
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix well until the texture resembles wet sand.
Press the mixture firmly into a 9-inch (23 cm) pie dish, covering the bottom and sides evenly.
Bake the crust for 8-10 minutes, then remove and let cool completely.
Prepare the caramel: In a medium saucepan, combine granulated sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and cook until it turns a deep amber color (about 5-7 minutes).
Carefully add 1/2 cup of heavy cream and 4 tablespoons of unsalted butter to the caramel. Stir until smooth, then remove from heat and set aside.
In a small bowl, whisk cornstarch with 1 cup of milk until fully dissolved. Set aside.
In another bowl, whisk together egg yolks. Slowly add the milk-cornstarch mixture to the eggs, whisking constantly.
Return the saucepan with caramel to low heat and slowly add the egg yolk mixture, stirring constantly. Cook for 5-7 minutes until thickened.
Stir in vanilla extract and salt. Remove from heat and pour the caramel filling into the cooled pie crust. Smooth the top with a spatula.
Refrigerate the pie for at least 4 hours (or overnight) to set.
Before serving, whip the remaining 1 cup of heavy cream with powdered sugar until soft peaks form.
Spread or pipe the whipped cream over the chilled pie. Optionally, garnish with a drizzle of caramel sauce or a sprinkle of graham cracker crumbs.
Slice and enjoy your Christmas with the Kranks Caramel Cream Pie!
Nutrition Facts
Calories |
4459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.1 g | 358% | |
| Saturated Fat | 160.3 g | 802% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1437 mg | 479% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 431.3 g | 157% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 334.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 518 mg | 40% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 764 mg | 16% | |
*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.
