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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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Vanilla Cream Caramel Pie
Ingredients
For the Pie:
- 1 pre-baked 9" deep dish pie pastry see recipe below
- ½ cup Bourbon Caramel Sauce see recipe below
- â…” + - of a can of Nestle Dulce De Leche
For the vanilla custard:
- â…” cup granulated sugar
- ¼ teaspoon fine sea salt
- 2 ½ tablespoons cornstarch
- 1 tablespoon unbleached all-purpose flour
- 3 cups whole milk
- ½ vanilla bean pod seeds scraped
- 3 large egg yolks lightly beaten
- 1 tablespoon bourbon
- 1 tablespoon unsalted butter
- 1 ½ teaspoons pure vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter cut into ½" pieces
- 3 tablespoons cold vegetable shortening
- 3 tablespoons ice cold water
For the Caramel Sauce:
- 1 cup granulated sugar 222g
- 3 tablespoons water
- ½ cup heavy cream
- 1 tablespoon bourbon
- ½ teaspoon Fleur De Sel salt
Instructions
For the Pie:
- 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 ½ 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.
For the Pie Crust:
- 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°F. 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.
For the Caramel Sauce:
- 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.
Recipe Notes
- Bourbon Caramel Sauce adapted from Williams-Sonoma.
- Makes 1 cup of Caramel Sauce
Nutrition
I’m almost done with that giant bottle of bourbon. Â I may have to move on from all these bourbon desserts … nah, maybe not. Â I hope you have a wonderful week! Â Thanks so much for stopping by.
Tricia
Barbara Curley
I can not find any Nestle Dulce de Leche. I did buy a can of Nestle LA Lechera, but I think that is just condensed milk. Any suggestions for substitutions? Thank you so much…I am planning on making this pie for a dinner party in a couple of days…it sounds amazing!
Tricia Buice
Hi Barbara – I would use any kind of dulce de leche you can find but as a substitute, perhaps you can melt soft individually wrapped caramels. Not sure of the amount but about 1 cup? If you use caramel sauce it will probably run out once you slice the pie. It is not as thick as dulce de leche. I would ask at another store and perhaps they have it hidden where you can’t find it. So sorry about the troubles. It is usually right next to the La Lechera! Good luck and hope it turns out okay for you.
Monica
I love a ‘simple’ vanilla custard and this pie looks simply divine, Tricia. Good luck with the construction; it’s good to know you have experts you can trust on the job. We’re thinking about re-doing our little kitchen in a year or so but just the thought of it makes me nervous!
Tricia Buice
Hey Monica – I’m nervous about the kitchen, mostly about problems that arise along the way and make the expense that much more. Anyway – we are blessed with an amazing craftsman. Can’t wait until it is done!
John/Kitchen Riffs
Kitchen renovations can be stressful, can’t they? Bet it’ll all be worth it in the end. We want pictures, of course. Lots and lots of pictures. And do include the rolling pin in one of them! Anyway, I love pie, so I know you made this just for me. And Tony. And Steve. 🙂 Good stuff — thanks.
Tricia Buice
You are so right John – I know I’ll love it when it’s done – the money is the real scary part! I am very grateful for Tony so more pies will be made in the near future!
Abbe @ This is How I Cook
Oh my Tricia. Been there, Done that! But please send Tony over. I’m sure I can find plenty of projects for him. Please have him bring this pie and a rolling pin-how fabulous is that? Love those blue and white dishes. I have a thing for old blue and whites! Pinning for if I ever lose 10 lbs!
Tricia Buice
Nice that you survived your kitchen redo Abbe – it gives me hope! Have a wonderful week!
Susan
How lucky you are to have a carpenter who you know, trust and is a great craftsman! And how lucky he is to be working for you 🙂 This pie looks amazing! I have a great appreciation for a good pie maker – which I am not but I’m willing to give this one a try as it looks so great.
Tricia Buice
Thanks Susan – we do feel very lucky to have someone that will actually show up to do the work. Craftsmen are hard to find anymore.
All That I'm Eating
This looks too good! I’m not sure I could stop at just one slice, what a lovely recipe.
Tricia Buice
I was very thankful we had help. It disappeared quickly which was a blessing! Tasty pie for sure.
handmade by amalia
I wanted to leave a clever comment but all I have is WOW.
Amalia
xo
Tricia Buice
Wow works for me! Thanks Amalia 🙂
Mandy
Renovations aren’t always fun but how wonderful you guys have such a great craftsman working with you on your now extended flooring project. 😉
Think I will be making this pie for our next dinner dessert.
Have a wonderful day and how lovely you will be getting a new kitchen.
🙂 Mandy xo
Tricia Buice
Thanks Mandy. I think you are going to love this pie – glad you will have help eating it 🙂
Angie@Angie's Recipes
A calorie bomb…but you know what? I will risk it!! Darn…that looks incredible, Tricia.
Tricia Buice
Thank you Angie – I was very happy to have help eating it!
Gerlinde@Sunnycovechef
What a treat, I come and work for you any day. This pie with that delicious caramel sauce is over the top!
Tricia Buice
Come on over Gerlinde – I am sure we can find something for you to do. Glad you got home and can’t wait to see photos of your trip!
2 Sisters Recipes
Mmm… can we have a slice right now? It’s late, and we’d love a pie like this one as a late night snack, just sayin’ … Love your photos too! Be patient, kitchen renovations can be a pain, but it’s worth it- when its finally done.
Tricia Buice
The pie was gone in a flash – that’s what I love about sharing. I’m not tempted to go into the fridge and eat a fork full here and there. Thanks for stopping by!
Sara
Good luck with the kitchen remodel! This pie looks absolutely fabulous, I happen to be a huge custard fan and that caramel drizzle really takes it over the top!
Tricia Buice
Thanks Sara – it’s a dirty job for sure. Pie is best when it’s shared and I had lots of people to share this with – thank goodness!
Betty
This pie is absolutely dreamy! So jealous of your kitchen renovation- it will be so worth all the inconvenience when it’s all finished. 🙂
Tricia Buice
Wasn’t really planning to spend THAT much Betty – but what do you do. Hope you’re having a great school year. Miss your posts!
Becky Green
I’ll BET your son’s friends were HAPPY to come over & do the renovation work!!!!!!!!!!!!! LOL What a BEAUTIFUL & SCRUMPTIOUS LOOKING PIE!!!!!!!!!!!!!!!!! 😉
Tricia Buice
They did enjoy the pie Becky. Glad I had some help! Thanks so much for stopping by.
Catherine Gewertz
Tricia, this is one gorgeous pie! You’ve inspired me to go back to tinkering with my vanilla cream pie recipes. I was playing around with vanilla/honey/lavender. Hmm, not quite sure about that one! But vanilla and caramel — what a winner! I’m a fan!
Tricia Buice
Thank you so much Catherine 🙂 I am honored and heading over to check out your pies. I told several people about my idea for this pie and nobody got excited … until they tasted it. Everybody loved it and I hope you do too!
Monique
Tricia you will be happy with new..and fresh..so well deserved..it’s not like you just look at your kitchen or walk through it to get to the phone or whatever to order out!Or make reservations..nana is a baker and a cook:)
This pie is gorgeous..PINNING.
Bon courage..through the renos..a sense of humor is definitely required;)
Tricia Buice
Thanks for the encouragement Monique 🙂 I know I will love it … once it’s done haha. It’s really the dirt and layer of dust on everything that makes me crazy. I love fresh and new! We have laughed and cried over this house for 10 years – not the best one we’ve ever lived in. Anyway thanks so much!
Chris Scheuer
Wow, that looks amazing Tricia. I’ll wash dishes, scrub floors, clean out the pantry, anything, for even a sliver of that pie. 🙂 You make the kind of pie crusts that pie lovers dream of.
Hope the work goes quickly and no more problems are found!
Tricia Buice
Thank you Chris – thank you very, very much!
Robyn @ Simply Fresh Dinners
Oh my gosh, Tricia, I could do a face plant in this pie! I love caramel sauce and the addition of caramel sauce is fantastic. I have done renovations so I feel your pain! We actually had to move out for 5 months into a tiny place that made me want to eat out every night, lol.
Sharing this glorious treat all over. Beautiful!
Tricia Buice
That must be one of the nicest things anybody has said about my pies 🙂 Thank you Robyn! Maybe I could move out until the work is done. I just hate the dirt! Thanks for sharing.
sue|theviewfromgreatisland
I don’t know Tricia, if you keep rewarding Tony like this your kitchen might never get finished!
Tricia Buice
Haha! It’s a slow process so until it’s done, I will be sharing all our treats 🙂
Jennifer @ Seasons and Suppers
I’ve just finished my Sunday dinner and I’m totally wishing this pie was in my house. What a perfect end to the weekend treat it would be. Guess I’ll just have to make one for next Sunday 🙂 Perfect!
Tricia Buice
Thank you Jennifer – you won’t be sorry!~ This is a tasty treat 🙂