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Salted Caramel pie

Recipe byAndre_halub85

1 1/4 cups graham cracker crumbs (about 5 ounces)
4 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
2 (14-ounce) cans sweetened condensed milk
Flaky sea salt, such as Maldon
2 cups heavy whipping cream
2 tablespoons confectioners’ sugar

Preheat the oven to 350°. Combine graham cracker crumbs and brown sugar. Add melted butter and stir until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.
Pour condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of flaky sea salt. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. (Don’t forget to check the water level several times because it will decrease.) The consistency of the caramel should be like dulce de leche. (Kind of thick and creamy.) Don’t worry if it is lumpy; it will smooth out as it chills.
Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
In a bowl, using an electric mixer, beat the cream with the confectioners’ sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with flaky sea salt. Cut into wedges and serve.



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