This easy-to-make pie combines the crunch of cornflakes with the sweetness of caramel for a delicious and nostalgic treat.
Ingredients:
- For the Crust:
- 1 1/2 cups crushed cornflakes
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- For the Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Make the Crust:
- In a medium bowl, combine crushed cornflakes, melted butter, and sugar.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the Filling:
- In a saucepan over medium heat, combine sweetened condensed milk, butter, and brown sugar.
- Stir constantly until the mixture comes to a gentle boil.
- Remove from heat and stir in vanilla extract.
- Pour the warm caramel mixture into the cooled crust.
- Make the Topping:
- In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form.
- Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
- Assemble and Serve:
- Spread the whipped cream topping evenly over the cooled caramel filling.
- Refrigerate the pie for at least 2 hours, or until the topping is set.
- Serve chilled.
Tips & Variations:
- For extra crunch, add a handful of chopped nuts (like pecans or walnuts) to the crust.
- Drizzle the cooled pie with additional caramel sauce for extra sweetness.
- Top with a sprinkle of sea salt for a touch of salty-sweet flavor.
- Use store-bought crushed cornflakes for convenience.
Enjoy your delicious Caramel Cornflake Cream Pie!