Burnt Caramel Pie Recipe

Name: Burnt Caramel Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (9 inch) pie shells, baked; 3 cups white sugar; 3 cups water; 4 eggs, separated; 1 cup evaporated milk; 1/2 cup light corn syrup; 1/4 cup butter, melted; 1/2 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/2 teaspoon cream of tartar

Servings: persons

2 (9 inch) pie shells, baked
3 cups white sugar
3 cups water
4 eggs, separated
1 cup evaporated milk
1/2 cup light corn syrup
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon cream of tartar

1
Beat together egg yolks, evaporated milk, syrup, melted butter or margarine, vanilla, 1/2 cup sugar, and flour.
2
Brown 2 cups sugar in an iron skillet until light brown. Remove from heat. Add water; and return to heat until sugar dissolves. Pour in egg yolk mixture. Cook until thickened, then simmer 5 minutes. Pour filling into 2 baked pie shells.
3
Beat egg whites until foamy. Add cream of tartar and 1/2 cup sugar; continue to beat until stiff peaks form. Spread meringue over pies, sealing the edges.
4
Bake at 325 degrees F (165 degrees C) for about 15 minutes.

947

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (9 inch) pie shells, baked, 3 cups white sugar, 3 cups water, 4 eggs, separated, and more.

Yes, Burnt Caramel Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Burnt Caramel Pie

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