So it started one night when I was going to take a brownie mix I had in the pantry and bake it into a graham cracker pie crust. But then I couldn’t find the brownie mix I thought I had.
So plan B was a cheesecake baked in a graham cracker crust. But then plan C formed in my head. What if I baked blondies into a graham cracker crust?
Then my 4th and final plan formed. What if I kinda combined plan B and plan C?
So I pulled out the mixer and made the first batch of this. I didn’t even know what to expect out of this, it was simply a late night whim. I didn’t even measure! But then it was awesome. And everyone raved about it.
So I had to try to recreate it. Luckily, it turned out as well as it did the first time! My bigger challenge, it turned out, was naming it. I described the dessert as what happens when cheesecake and chocolate chip cookies get together and have delicious little babies. But that’s a very long name for a recipe.
Take a look at this picture though, and you’ll understand why I came up with the name I did. Hot. Gooey. Caramel. Pie.
And yes, it is as good as it looks. But no, it isn’t hard to make at all.
Hot Gooey Caramel Pie
By Miriam Pascal, OvertimeCook.com
Originally published in my column in Ami magazine
1 cup (2 sticks) margarine or butter
1 (8-ounce) package cream cheese or Tofutti cream cheese
1 1/2 cups brown sugar
1/4 cup corn syrup
1 teaspoons baking soda
2 teaspoons vanilla extract
1 1/2 cups flour
1 cup Caramel Chips
2 graham cracker pie crusts
Vanilla Ice Cream, for serving, optional
Caramel sauce (optional)
Heat oven to 350ºF.
In the bowl of an electric mixer, over a medium speed, cream together margarine and Tofutti cream cheese until smooth. Add brown sugar and corn syrup, and beat until smooth and creamy. Add eggs, baking soda, and vanilla, beating to combine after each addition.
Turn the mixer to low, and add flour. Beat until combined. Stir in the caramel chips.
Divide batter between the two pie crusts. Bake for 30 to 35 minutes, until the center is just set (it will still be wiggly).
Serve hot with ice cream and caramel sauce (optional).
Note: This freezes nicely!
Yield: 2 pies, each serves 8
Note: this dessert is best served hot, with ice cream, but it is also delicious cold, with or without ice cream. Cold gooey caramel pie. It’s awesome either way.
Thanks for stopping by friends! I have some really exciting posts coming up soon, so make sure to check back! -Miriam