This only took 6+ hours to make, but it was worth it. Okay, not really 6 hours. But you won’t be able to take a bite for that amount of time from start to finish. With 2 hours bake time and 4 hours fridge time – be prepared to wait.
I used another fantastic recipe from Food + Wine, but since it was so easy I’m going to explain from memory.
In a bowl make the graham cracker crust.
1 1/4 Cups Graham Cracker Crumbs
4 TB Butter, melted
1/4 Brown Sugar.
Mix everything until it forms a sticky paste. Press into a pie pan. Bake for 10 minutes at 350 degrees.
Increase the oven heat to 425 degrees to prepare for the homemade caramel filling.
Now you need:
2 – 14 oz Cans Condensed Milk
In a glass dish pour in the condensed milk. Salt the top with a scant 1/2 Teaspoon. Then roast for 2 hours until the liquid thickens and darkens in color. You want to keep the dish covered with foil and stir around every 30 minutes or so. If you roast without a setting on your oven, put the glass container in a roasting dish filled to 1/3 volume with water.
After two hours of roasting. Take out and cool for a second before scooping the caramel into the pie crust. It will be lumpy, and I didn’t believe it, but no worries – it will smooth out when cooling for the four hours in the fridge. It should have a rather thick consistency.
After four hours, make the whipped topping out of 2 cups of heavy cream and 2 TB of powdered sugar by whipping with cold beaters and bowl. Spread across the top of the pie. Serve cold and with a sprinkle of salt on top. And I kept it in the freezer until ready to serve, to hold the whipped cream in place.