Caramel Meringue Pie
A rich caramel pie is baked to perfection, featuring a flaky crust and an optional fluffy meringue topping.
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Instructions
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Preheat oven to 400 F.
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In a food processor, combine flour, granulated sugar, and salt, then pulse in chilled butter until a coarse mixture forms.
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Gradually add ice water, pulsing until the dough clumps, then shape into a disk, wrap, and refrigerate for 45 minutes.
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Roll the chilled dough into a 12-inch circle, fit it into a pie plate, line with parchment or foil, and fill with pie weights.
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Bake the crust for 15 minutes, then remove weights, prick any bubbled areas, and reduce oven temperature to 375 F.
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Continue baking the crust for 12 to 15 minutes until dry and lightly browned.
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While the crust bakes, combine brown sugar, flour, milk, egg yolks, and butter in a heavy saucepan.
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Cook over medium heat, whisking constantly, until the filling bubbles and thickens (2-3 minutes), then whisk in vanilla.
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Pour the hot caramel filling into the baked pie crust.
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Increase the oven temperature to 400 F.
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Beat egg whites with cream of tartar and a pinch of salt until glossy, then gradually add superfine sugar and continue beating until stiff peaks form.
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Spoon and spread the meringue evenly over the hot caramel filling, ensuring it touches the crust all around the edge.
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Bake for 10 minutes until the meringue is golden brown, then cool thoroughly and refrigerate the pie.