CARMEL PIE, So Easy a MAYOR Can Do It !!
If you followed our recent trip report for the Shiloh Battlefield and Western Tennessee visit, you've read of the wonderful Catfish Dinner we enjoyed at the Catfish Hotel near the Shiloh Battlefield. The final dish with that dinner was a piece (shared) of Carmel Pie, made from scratch in their kitchen.
Here is that tasty dessert--
When we described this experience on the trip report our fellow Roadfooder Jenn in Paducah posted her Grandmother's recipe for her Carmel Pie, Today we actually made this pie, modifing the recipe only in the amount we made.
The recipe calls for 2 cans of sweetened condensed milk. A couple of tablespoons of Butter, a pinch of salt and a teaspoon of Vanilla extract.
Without opening the cans (regular cans, not the easy-open pull-tab style) boil them (gently) for 4 (four) hours, making sure you keep enough water to completely cover the cans, and turning the cans once an hour. The cans can explode if they are allowed to emerge from the water during the boiling time. We had no difficulty 'cooking' three cans in a pot of water...adding hot water now and then to insure adequate coverage..
At the end of the four hour boiling time, we opened the three cans and emptied the 'carmel' into a bowl..adding the Butter, Salt, and Vanilla and stirring a lot to smooth out the mixture.
Then we poured the Carmel into a prepared Graham-Cracker Crist Pie Shell. We wanted a 'deeper' pie than the one we enjoyed in Tennessee, so we used most of the three cans to fill ONE Pie Shell. We did have a little left to make a few little Carmel candies. When we do this again (and we will) we will use four (4) cans to make two pies. That will be a bit thinner than what we have here, but still more in a pie than the TN version.
Here is the demo-
First, Boiling the cans of sweetened condensed milk (Carefully) They did swell up a bit.
Opening the hot cans was an exercise in "care". All went well though.
Having never done this sort of thing before, we were amazed at the Carmel-transformation that took place while we heated the cans.
We then emptied the cans into a bowl and added the rest of the recipe items. Then stirred until smooth and all the stuff mixed in well.
Then it was time to fill the Graham-Cracker Crust Pie Shell. We could have let the Carmel cool a bit more to make it easier to handle...but we didn't!!
We had a little left over to save as carmel candies-
Lifting the first sample cut (after a cooling period), you can see that this is a 'deeper' filling than the Tennessee Pie.
Then it was time to top it with some whipped topping and off it went to the Bride, who samples all my kitchen efforts.
As we said we would make two pies using 4 cans of the milk and adjusting the other ingredients to match. This compromise will be a pretty good dessert for coming company and holiday dinners !!
In case you missed Jenn's recipe from the Trip Report Thread here it is- Ok Mayor Al, I called Memi and asked her about the pie. This recipe makes two pies.
2 regular size graham cracker pie crusts
2 cans sweetened condensed milk, remove labels
2 TBSP butter, softened
1 tsp. vanilla
Pinch of salt
1 tub whipped topping
Enough chopped pecans to sprinkle over pies
Place the cans of milk in a large pot, add enough water to completely cover the cans. Boil for 4 hours, turning the cans upside down once every hour. It is very important to keep water over the cans at all times, you don't want them to explode.
When milk is done, let the cans cool down just a bit before opening, you do want it warm enough to melt the butter however.
Empty cans of milk into a bowl and add your butter, vanilla, and salt. Stir until well blended.
Place the mixture into the graham cracker crusts.
After the filling has cooled, top pies with whipped topping and sprinkle with pecans.
post edited by mayor al - 2009/10/03 21:41:57