Hot Gooey Caramel Pie
Dairy or Pareve Yield 2 pies, each 8-10 servings
2 sticks (1 cup) butter or trans-fat-free margarine
8 oz cream cheese or soy cream cheese
1½ cups brown sugar
¼ cup light corn syrup
1 tsp baking soda
2 tsp vanilla extract
1½ cups flour
1 cup caramel chips
2 ready-made graham cracker pie crusts vanilla ice cream, for serving, optional
Caramel Sauce for serving, optional
Heat oven to 350°F.
In the bowl of an electric mixer, on medium speed, cream together butter and cream cheese until smooth. Add brown sugar and corn syrup; beat until smooth and creamy.
Add eggs, baking soda, and vanilla, beating to combine after each addition.
Reduce mixer speed to low; add flour. Beat until combined. Stir in caramel chips.
Divide batter between pie crusts. Bake for 30-35 minutes, until the center is just set (it will still be jiggly).
Serve warm with ice cream and caramel sauce (optional).
Note: As the name suggests, the pie is gooey— and it doesn’t cut into the neatest slices when warm. For a fancier presentation, make mini pies (see Variation) or serve it closer to room temperature, when it won’t be as gooey.
Variation: For neater serving, bake in mini graham cracker crusts or ramekins for 22-24 minutes.
Plan Ahead: This pie freezes well in an airtight container. Defrost and reheat before serving.
Recipe from Something Sweet by Miriam Pascal, reproduced with permission from ArtScroll/Mesorah Publications