Vanilla Cream Caramel Pie

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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.

Prep Time45

Cook Time10

Total Time55

Course: Dessert

Cuisine: American

Keyword: caramel, cream, pie, vanilla

Servings: servings

Calories: 407kcal

Author: Tricia

Ingredients

1 pre-baked 9" deep dish pie pastry (see notes for recipe link)
½ cup Bourbon Caramel Sauce see recipe below
⅔ + - of a can of Nestle Dulce De Leche

For the vanilla custard:

⅔ 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

Instructions

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.

Notes

Pie crust recipe: Perfect Pie Crust Recipe in 3 easy steps - Saving Room for Dessert (savingdessert.com)

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition