Vanilla Cream Caramel Pie with Bourbon Caramel Sauce – who says vanilla is boring!
We decided to upgrade our kitchen floor to ceramic tile. If you’ve ever done renovations to your home you probably know, one project leads to ten and before you’re done the budget is nothing like it was when you started. It never seems to go perfectly like it does on TV. We’ve found problems with our kitchen floor and some of the cabinets which has lead to a complete and total renovation including new cabinets, counter tops and structural work. The cabinets won’t be in for four weeks but in the meantime, we have no flooring and most of my cookbooks, pans, etc. are in boxes in the dining room. I’m not complaining, just saying. It’s a challenge to renovate any room but making a mess of my kitchen makes it hard to cook and bake, and blog. But through the challenges we are blessed with an amazing craftsman named Tony who we’ve been friends with for more than 10 years. Not only is Tony and his friend Steve talented carpenters, plumbers and BBQ champions, they are enthusiastic taste testers and honest critics. Hard working manly men need pie, lots and lots of pie. Bourbon laced desserts like this Vanilla Cream Caramel Pie with Bourbon Caramel Sauce is the least I can do for all their hard work!
Tony has been friends with our son since before I started blogging and was an active participant in 2011 when I baked a pie a week for an entire year. Tony knows I love to make pies so he went home one night and made a beautiful maple french style rolling pin. I think I’ll make another pie soon so I can showcase his beautiful creation. I’ve always admired people that can make things by hand and wood working is an amazing talent. I’ll trade pies any day for custom handmade kitchen tools!
My traveling husband, son, and daughter-in-law all loved this pie too. If you think the vanilla custard tastes like boxed pudding, you’re in for a pleasant surprise! Homemade vanilla custard is unlike any other. It’s rich and creamy with a little kick from the splash of bourbon.
Loaded with vanilla beans and a velvety smooth texture, this pie is a keeper!
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Who says vanilla is boring! This rich vanilla cream custard pie is loaded with vanilla beans and bourbon then topped with sweetened whipped cream and a drizzle of bourbon caramel sauce.
- 1 pre-baked 9" deep dish pie pastry (RECIPE HERE)
- 1/2 cup Bourbon Caramel Sauce see recipe below
- 2/3 + - of a can of Nestle Dulce De Leche
- 2/3 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 2 1/2 tablespoons cornstarch
- 1 tablespoon unbleached all-purpose flour
- 3 cups whole milk
- 1/2 vanilla bean pod, seeds scraped
- 3 large egg yolks, lightly beaten
- 1 tablespoon bourbon
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
- Bake a 9" single pie crust and set aside to cool. Spread a little more than half a can of Dulce de Leche in the bottom of the pie crust. Set aside.
- To prepare the vanilla custard lightly beat 3 egg yolks in a small mixing bowl and set aside. Mix together the granulated sugar, salt, cornstarch and flour in a deep, heavy bottom sauce pan. Stir in the milk and add the vanilla bean seeds and pod. Cook the milk over medium heat stirring constantly until the mixture thickens and boils. Continue boiling and stirring constantly for about 2 minutes.
- Remove from the heat and slowly drizzle about 1/2 of the vanilla cream mixture into the egg yolks, whisking constantly to temper the eggs. Add the egg custard mixture back into the saucepan and return it to the heat. Boil 1 or 2 minutes more until very thick.
- Remove from the heat. Remove the vanilla bean pod and discard or reserve for another use. Add the butter, bourbon and vanilla extract to the custard and stir until blended. Slowly pour the custard into the caramel lined pie crust.
- Cool the pie for about 15 minutes, then refrigerate for at least 4 hours before serving.
- When ready to serve, beat the heavy whipping cream until soft peak start to form. Add the confectioners' sugar and beat until medium-stiff peaks form. Dollop the whipped cream on top of the pie into mounds and drizzle with the caramel bourbon sauce. Serve and refrigerate leftovers.
- 1¼ cups unbleached all-purpose flour
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into ½" pieces
- 3 tablespoons cold shortening
- 3 tablespoons ice cold water
- In the bowl of a food processor, pulse the flour and salt to combine. Add the shortening and butter and pulse until the mixture resembles a coarse meal. Add 3 tablespoons ice cold water and pulse a few more times until it starts to come together. Do not over process. If the mixture holds together when you pinch a few pieces, then it is done.
- Gather all the dough together and press into a disc. Wrap in plastic wrap and refrigerate for 1 hour or longer.
- Remove the dough from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll into an 11 or 12 inch circle. Gently place the dough into a 9" metal or glass pie plate. Fold the extra dough under to form an edge and crimp decoratively. Pierce the bottom the crust a few times with a fork. Refrigerate the crust for 30 minutes or until well chilled.
- Preheat the oven to 375 degrees. Place a baking sheet in the oven to preheat. Remove the pie crust from the refrigerator and line with parchment paper and pie weights or dried beans. Bake the crust on the baking sheet for about 20 minutes.
- Remove the parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.
- Remove from the oven and set aside to cool while preparing the filling.
- 1 cup granulated sugar
- 3 tablespoons water
- ½ cup heavy cream
- 1 tablespoon bourbon
- ½ teaspoon Fleur De Sel salt
- Combine the sugar and water in a medium sauce pan. Heat over medium heat until the mixture begins to simmer. Swirl the pan but do not scrape the sides. Continue cooking until the caramel becomes a deep brown amber color. Remove from the heat and add the cream. Whisk taking care not to scrape the sides of the pan. Add the bourbon and salt and whisk until smooth. Cool and store in an airtight container and refrigerate until ready to serve.
I’m almost done with that giant bottle of bourbon. I may have to move on from all these bourbon desserts … nah, maybe not. I hope you have a wonderful week! Thanks so much for stopping by.