Caramel (Burnt Sugar) Pie Recipe

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Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesCharlotte uses a Crisco-based crust. When making the recipe on the Crisco can, never add extra flour! It’ll be tough.

  • Yield: 8 Servings


  • 1 cup all-purpose flour
  • ½ tsp salt
  • 0.33 cup shortening
  • 4 Tbsp ice water
Caramel Filling
  • 1¼ cups sugar, divided
  • 2 Tbsp all-purpose flour
  • 1½ Tbsp cornstarch
  • 0.12 tsp salt
  • ½ cup milk
  • 1 (12-oz.) can evaporated milk
  • 4 extra-large egg yolks, beaten
  • 2 Tbsp butter
  • 2 Tbsp vanilla extract
  • 4 extra-large egg whites
  • ¼ tsp cream of tartar
  • ¼ cup sugar
How to Make It
    Prepare Pastry
  1. Preheat oven to 450°. Stir together flour and ½ tsp. salt in a large bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles small peas. Mound mixture on 1 side of bowl.
  2. Drizzle 1 Tbsp ice water along edge of mixture in bowl. Using a fork, gently toss a small amount of flour mixture into water just until dry ingredients are moistened; move mixture to other side of bowl. Repeat procedure with remaining ice water and flour mixture.
  3. Gently gather dough into a flat disk on a floured work surface. Roll out pastry to ⅛-inch thickness. Fit pastry into a 9-inch pie plate; trim off excess pastry along edges. Fold edges under, and crimp. Prick bottom and sides of pastry with a fork. Bake at 450° for 9 minutes or until golden brown. Set pastry aside on a wire rack while preparing filling. Reduce oven temperature to 325°.
  4. Prepare Caramel Filling
  5. Combine 1 cup sugar and next 3 ingredients in a medium saucepan. Gradually stir in milks. Cook, stirring constantly, over medium-high heat until mixture comes to a boil; boil, stirring constantly, 1 minute or until thickened. Remove from heat. Gradually stir about one-fourth of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, stirring constantly. Cook, stirring constantly, over medium-low heat 3 minutes. Remove from heat; add butter and vanilla, stirring until butter melts. Cover and keep warm.
  6. Sprinkle remaining ¼ cup sugar in a 1-qt. heavy saucepan; place over medium heat and cook, shaking pan constantly, until sugar melts and turns a light golden brown. Remove from heat. Carefully stir custard mixture into caramelized sugar until blended. Cover and keep warm.
  7. Prepare Meringue
  8. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Pour hot filling into pastry. Spread meringue over hot filling, sealing edges.
  9. Bake at 325° for 25 minutes or until golden. Cool completely on a wire rack.

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