Rich, dense and buttery, this Caramel Pie is every caramel lover’s dream! A homemade flaky pie crust and a luscious, sugary caramel, made with sweet Land O Lakes® Unsalted Butter, come together to create a Southern classic!
In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
Slowly add the cold water into the flour until a ball of dough forms. Start with 1/4 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
Remove the dough from the bowl and round into a ball. Cover the ball tightly with plastic wrap and place in the refrigerator for 45-55 minutes to rest.
For the Filling
Mix ½ cup sugar with flour. Mix egg and egg yolks and add to sugar mixture. Add milk, and salt and beat well with a whisk then set aside.
Brown ½ cup of sugar in a heavy pan over medium heat. Allow the sugar to melt slowly. When completely dissolved, continue to cook until syrup is a golden color.
When sugar is browned, add 1 tbsp of very hot water, whisking constantly. Continue whisking as you slowly add in the egg-milk mixture into the browned sugar. Cook until it thickens.
Remove from heat and add vanilla and butter.
Preheat the oven to 425 degrees.
Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate.
Line the dough with parchment paper and add pie weights to your crust then bake for 15-20 minutes.
Next remove pie crust from the oven and lower the temperature to 350.
Pour filling into baked pie crust. Brush the outside crust with a little egg wash (just 1 egg whisked with 1 teaspoon of water).
Bake at 350 degrees for 15-20 minutes then allow to cool, then top with fresh whipped cream and serve.