Caramel Pie in the Sky

This recipe for a Caramel Pie was given to me by my husband's nan. She loves to bake and she made this Caramel Pie as one of the desserts for our engagement party, many moons ago. It's deliciously rich but not too rich for you to deny another slice.

I've made it 2 ways. Using a 20cm round spring-form tin or using 2 muffin trays lined with cupcake papers (so they are easy to remove and share).

Ingredients

Crumb Crust
250 g Crushed Plain Sweet Biscuits (I use Arrowroot Biscuits)
125 g Butter, Melted (Use butter and not margarine in this recipe)
1/2 tsp Cinnamon

Filling
2/3 cup Custard Powder
2 cups Thickened Cream
2 cups Milk
1 tsp Vanilla Essence
125 g Butter (Not margarine)
1 & 1/2 cups Brown Sugar, lightly packed
Extra cream for decoration - if you want.

Method

Crumb Crust:
Crush biscuits in either a food processor or in a bowl with a meat tenderiser.
Add the cinnamon, stir and then add the butter and combine well.
For spring form tin - Press over the base and sides of the tin
For muffin trays - Add a tablespoon of the mix per muffin cup, press well into each cup.
Refrigerate whilst preparing the filling.

Filling:
Place custard powder, milk, cream and vanilla in a 6L capacity saucepan.
Using a whisk, heat this mixture over a low heat until the custard boils and thickens. Remove from heat.
In a separate 2L capacity saucepan, melt the butter and brown sugar until the sugar dissolves.
Once the brown sugar and butter mix is ready, add this to the custard mixture and whisk together well. Stir until well combined, it should look like a caramel colour (derrr).
When combine, let it cool slightly and then pour into either your spring form tin or put about 1-2 tablespoons of the mix in each muffin cup.
Refrigerated until firm.
Decorate with extra whipped cream and a sprinkle of cinnamon if you like.

Enjoy with a cup of Earl Grey tea.

I will post a photo when I make it again. Promise.

R
xx