{"id":3613,"date":"2014-09-19T15:22:07","date_gmt":"2014-09-19T19:22:07","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=3613"},"modified":"2014-09-19T15:22:07","modified_gmt":"2014-09-19T19:22:07","slug":"salted-caramel-pie-from-food-wine","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2014\/09\/19\/salted-caramel-pie-from-food-wine\/","title":{"rendered":"Salted Caramel Pie from food &#038; wine"},"content":{"rendered":"<div id=\"ingredients\" class=\"two-columns\">\n<p>1 1\/4 cups gra<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-3614\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/09\/201111-r-salted-caramel-pie.jpg\" alt=\"201111-r-salted-caramel-pie\" width=\"200\" height=\"250\" \/>ham cracker crumbs (about 5 ounces)<br \/>\n4 tablespoons unsalted butter, melted<br \/>\n1\/4 cup light brown sugar<br \/>\nTwo 14-ounce cans sweetened condensed milk<br \/>\nFleur de sel<br \/>\n2 cups heavy cream<br \/>\n2 tablespoons confectioners&#8217; sugar<\/p>\n<\/div>\n<div id=\"directions\" class=\"four-columns\">\n<ol>\n<li>Preheat the oven to 350\u00b0. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar 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\u00b0.<\/li>\n<li>Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1\/2 teaspoon of fleur de sel. 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. The consistency of the caramel should be like dulce de leche. Don&#8217;t worry if it is lumpy; it will smooth out as it chills.<\/li>\n<li>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.<\/li>\n<li>In a bowl, using an electric mixer, beat the cream with the confectioners&#8217; sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.<\/li>\n<\/ol>\n<div id=\"endnotes\"><span class=\"inline-subhed\">MAKE AHEAD<\/span> The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/4 cups graham cracker crumbs (about 5 ounces) 4 tablespoons unsalted butter, melted 1\/4 cup light brown sugar Two 14-ounce cans sweetened condensed milk Fleur de sel 2 cups heavy cream 2 tablespoons confectioners&#8217; sugar Preheat the oven to &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2014\/09\/19\/salted-caramel-pie-from-food-wine\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[175,283,11],"tags":[162,36,160,407,406],"class_list":["post-3613","post","type-post","status-publish","format-standard","hentry","category-pie","category-pie-crust","category-sweets","tag-butter","tag-carmel","tag-cream","tag-fleur-de-sel","tag-sweetened-condensed-milk"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3613"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3613\/revisions"}],"predecessor-version":[{"id":3615,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3613\/revisions\/3615"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}