Nov 13 2015

Holiday Time Means Plenty of Pies

The fall holiday season seems to arrive earlier and earlier each year. Walking past Christmas displays just days after Halloween is over can be a little discomforting for those of us age-challenged outdoor enthusiasts who favor a slower pace.

With that in mind, the following recipe is for a holiday pie that can be served whether you and your family are celebrating Thanksgiving, Christmas or the arrival of the New Year. The pie is just a little different than the standard dessert fare served at our home this time of year, such as Pumpkin Chiffon; Black-Bottomed Pecan; or Peppermint Chiffon pies.

What makes this pie, which was featured in my "Revenge of Old Boots & Bacon Grease" cookbook (the book and my seasoning make perfect Christmas gifts!), an annual favorite is the rich texture and just-the-right sweetness that will give anyone the energy to go out in the field on a crisp afternoon hunt or maybe spent a little quaility time busting clays at the shooting range. That's our idea of a happy holiday.

This is also a very rich and hearty pie that travels well in case you are in the mood to share the treat with your friends.

Be sure to simmer the pie filling long enough for the caramel to completely dissolve in the milk mixture or you might end up with a lumpy pie. Just like when a shooter is handling clay targets, being smooth is always the right way to go.

Over The Top Caramel Pie
  • 2 eggs, separated
  • 1/4 cup flour
  • 1/2 cup white sugar
  • 1 3/4 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 1 can (12 ounces) evaporated milk
  • 3 tablespoons butter
  • 1 cup brown sugar, packed
  • 1 8-inch pie shell, baked
  • 1/2 cup pecans, finely chopped
  • whipped cream

In a large mixing bowl, stir together the 2 egg yolks, flour, white sugar and cornstarch. Add vanilla and milk, mix well and set aside. In a large cast iron skillet, melt butter over medium heat. Stir in brown sugar and cook, stirring constantly, about three minutes. Add flour and milk mixture, stir well and reduce heat to low. Simmer for about five minutes, stirring often, until caramel dissolves and mixture starts to thicken. Immediately pour mixture into pie shell and chill for at least one hour. Sprinkle chopped pecans on top of cooled pie. Top each slice of pie with dollop of whipped cream when served.

Now, let's get cooking and for all of my friends and family -- Happy Thanksgiving, Merry Christmas and Happy New Year!