10 Tips for when cooking this dish
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Temper the eggs slowly to avoid scrambling.
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Whisk constantly while cooking the custard to prevent lumps.
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Use whole milk for the creamiest texture.
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Chill overnight for a fully set filling.
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Add a pinch of sea salt to the crust for contrast.
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Let the pie cool to room temp before refrigerating.
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Garnish with caramel drizzle or chocolate shavings for flair.
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Use a pre-made crust to save time, if needed.
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Don’t skip the whipped cream — it balances the sweetness.
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Slice with a hot, dry knife for clean edges.
Serve it with suggestions
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Fresh whipped cream or crème fraîche
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Hot coffee or sweet iced tea
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Candied pecans or sea salt flakes on top
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A drizzle of warm caramel sauce
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Vanilla ice cream for extra indulgence
FAQs
Q: Can I make caramel pie ahead of time?
A: Yes, it’s best when made a day ahead so it has time to chill and set.
Q: Can I use a pre-made crust?
A: Absolutely. Store-bought graham cracker crust works well for this recipe.
Q: How long does caramel pie last in the fridge?
A: It keeps for up to 4 days, covered, in the refrigerator.
Q: Can I freeze caramel pie?
A: It’s not ideal for freezing due to the custard texture. Best enjoyed fresh or refrigerated.
Q: What’s the best way to slice caramel pie cleanly?
A: Use a sharp knife dipped in hot water and wiped dry between slices.
