Caramel Cream Pie

 

 Ingredients

• Graham Cracker Crust
• 1 cup of crushed graham cracker
• 6 tablespoons of melted butter
• 2 diced cow tails
• Caramel Pudding Filling
• 4 cups of milk
• 2 eggs
• 1 cup brown sugar
• 1/3 cup granulated sugar
• 1/2 cup flour
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons vanilla
• 1 1/2 tablespoons butter
• 1 cup cool whip
• Caramel from 10 Caramel Creams
• Vanilla Cream Filling
• ⅓ cup granulated sugar
• 3 tablespoons cornstarch
• ⅛ teaspoon salt
• 2-¼ cups whole milk
• 2 large egg yolks
• 1 tablespoon unsalted butter
• 1-½ teaspoons pure vanilla extract
• 1 tablespoon marshmallow fluff
• 1/2 cup cool whip
• Cream from 10 Caramel Creams

Directions

1. Mix crust ingredients, push into a pan, and place in freezer for at least an hour. 
2. Caramel Pudding Filling
1. Scald milk - do not allow to boil. 
2. Beat eggs until creamy, add sugars, flour, and 1 cup of scalded milk. 
3. Pour mixture into saucepan with remaining milk. 
4. Add caramel from caramel creams.
5. Cook and stir over low-medium heat until the mixture thickens.
6. Remove from heat and add butter and vanilla.
7. Place in a glass bowl.
8. Cover with plastic wrap (touch the wrap to the pudding so that a film does not form) and allow to chill in the fridge. 
9. Once cooled, add cool whip. 
3. Vanilla Cream Filling
1. Combine sugar, cornstarch, salt, milk, and egg yolks. 
2. Place in a pot and cook over medium-low heat until the mixture is bubbling and cook for 2 more minutes. 
3. Now thickened, remove from heat and whisk in butter and vanilla. 
4. Place in a glass bowl.
5. Cover with plastic wrap (touch the wrap to the pudding so that a film does not form) and allow to chill in the fridge. 
6. Once cools, add marshmallow fluff, cool whip, and cream from Caramel Creams. 
4. Take crust out of the freezer, add both puddings into the pan and allow to chill for a couple of hours. 
5. Enjoy!

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Make Pie. Not War.