Rye Rye Miss American Pie

caramel rye pieHey friends, how was your weekend?  We are behind on getting our post for this week published because our weekend was C-R-A-Z-Y busy!  We had soccer games with Piglet #2 and a hockey party at our house for Piglet #3, plus all of the regular this and that we do on a weekend.

However, we are excited to share our new gem-of-a-dessert with you:  Caramel Rye Pie.  The deliciousness of salted caramel with a twist of rye whiskey makes this dessert your new “go-to” for guests.  We had the pleasure of sharing this pie with the charming and beautiful Baxtley family as they joined us for dinner one evening.  One word of warning, though – this pie is sweet and rich.  ( Actually that is more than one word.  Oops.)

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Prepare a Pillsbury pie crust according to package directions.  Let the crust cool for an hour.

While the pie crust is baking and cooling, you can make the salted caramel sauce.   Bring sugar and water to a boil in a medium saucepan.  Cook the sugar and water without stirring until the mixture is a deep amber color.  Be patient with this part it takes a little while.

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Remove from heat.  This next part is a little tricky.  You will want to use a long handled whisk, but even with that, the steam can still get you.  Work cautiously.  Gradually whisk cream into the caramel mixture until smooth.  Next whisk the whiskey (Funny right?  “Whisk the whiskey!”)  and salt into the caramel.  Let the sauce cool for a minimum of 30 minutes.  It can be kept in an airtight container in the fridge for up to a month.  We had plenty left over and have been using it for ice cream sundaes!

Next prepare the filling.  Whisk together egg yolks, cornstarch and 1/4 cup of half-and-half in a medium bowl.

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Stir together brown sugar, salt and remaining half-and-half in a large sauce pan.  Bring to a boil over medium heat.  Remove from heat and slowly whisk hot brown sugar mixture into the egg yolk mixture.  Return the mixture to the saucepan.  Cook over medium heat whisking constantly and making sure to reach all of the bottom of the pan.  Boil whisking constantly for 1 minute.  Remove from heat and whisk in butter pieces, whiskey and vanilla.  Cool for 30 minutes.

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The filling becomes very thick as it cools.

Spoon filling into cooled pie crust, and chill for at least 4 hours.

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About an hour before serving, prepare whipped cream topping.  Spread whipped cream over the top of the pie.  Real whipped cream is a treat, but can be difficult to work with.  You can substitute whipped cream with Cool-Whip for the topping, and you may have a better result than we did.

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When ready to serve, drizzle caramel sauce over the top of the pie.  Delish!

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If you are viewing this post in an email, you will need to visit our site to view and download the recipe.

Are you ready to try Caramel Rye Pie?  Make sure to let us know if you do.  We’d love to hear about it!

Enjoy your week.  Can you believe that it is August already?  Eeek!