Oh it is Saturday and we are one more day closer to Christmas! I was counting down the days left till christmas with J yesterday and it totally hit me that there are 14 shopping days left!!! Though I did make a killing on black Friday there is still much more to get! Maybe I can tackle some of that this weekend! I also have some plans for a few holiday pillows {yes more pillows}!!! Hopefully catch up with an old friend, and go to the hubs holiday department party for the kiddos.
If you are looking for some great holiday inspiration Kelly form Jax Does Design has done a wonderful round up of some great holiday crafts. And she included my Holiday Snow Cone project!!
All of the other projects are awesome! Thank you Kelly for including me in your round up!
So I mentioned the hubs department christmas party for the kids and so of course every family has to bring something {based off their last name} and we have dessert. I am planning on making this AH-MAZ-ING pie my Sister in Law made for Thanksgiving that is perfectly balanced with rich carmel and salty fleur de sel. This recipe is from Food and Wine.
INGREDIENTS
- 1 1/4 cups graham cracker crumbs (about 5 ounces)
- 4 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar
- Two 14-ounce cans sweetened condensed milk
- Fleur de sel
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.
- Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills.
- Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
- In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.
MAKE AHEAD The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.
You can't tell me this doesn't look easy! I am so excited to eat this again!
Enjoy!
7 comments:
Can't wait to try this...yum! Thanks xo
Yummmm!! This sounds amazing!!
Mmmmm, you had me at caramel! The pie looks & sounds delicious! Today is my annual Christmas baking day with a few of my friends, so I'll be baking up a storm :-)
Thanks for the shout-out and for letting me include your trees in my craft round-up :-)
The pie looks yummy! Thanks for sharing...or maybe not :)
I am really into salted caramel right now so this pie looks amazing! So glad you linked up today Tiffany! :)
Popping by from the link up. Now following you. Great site with wonderful ideas. This salted caramel pie is just calling my name. So gorgeous. Bet it tastes out of this world.
OK, I'm gonna' be honest, desserts intimidate me...This one looks delicious and simple enough for me to make! Thanks for linking up today.
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