Monk’s Caramel Pie From Scratch
I love family recipes, but most of all I love the stories that go along with them. This one is my Monk’s recipe for homemade caramel pie. Her real name was Martha Ann and she was my Mom’s mom. When you are a kid, you just accept whatever name they tell you to call your Grandmother, but when I got older, I learned the reason behind it.
Growing up, my grandmother was somewhat of a tom-boy. Always wanting to be riding the tractor with her dad and climbing trees. Her dad called her his little monkey and it stuck. Then it got shortened, and all us grandkids knew her as Monk.
She was a homemaker before it was cool and appreciated. She gardened and canned and cooked from scratch and sewed. An all around beautiful and special person. When I think of her, I think of food and laughter. Both of those were abundant in her house and everywhere she went.
Family and food always filled her kitchen. I remember an old wooden hutch that sat in her kitchen and was filled with homemade pies, cakes, and all kinds of desserts whenever we had family get together. Her caramel pie was one of those and usually the highlight of mealtime.
This caramel pie doesn’t even compare to any of the store-bought or frozen versions I’ve had over the years.
This recipe is not difficult, but does require a few tedious steps and some babysitting so as not to scorch the caramel. It really is so good and just doesn’t compare to any of the store-bought or frozen versions I’ve had over the years.
For me, it’s always worth the time to cook from scratch and I’m never disappointed in the time investment for good food! I hope you take the time to make it and when you do, I hope you think of a little girl named Martha Ann riding the tractor with her Daddy.
8
servings40
minutesThis pie does not disappoint! It’s thick, creamy, and just so rich in flavor and sweetness. It’s fairly simple to make and doesn’t take too long. It can be eaten warm or after it has cooled for a while in the fridge.
Ingredients
2 1/2 cups of sugar
2 heaping Tablespoons of flour
2 cups of milk
1/2 stick of butter
4 egg yolks
1 teaspoon of vanilla
Baked pie crust
Directions
- Brown 3/4 cup of sugar in iron skillet.
- Meanwhile cook remaining sugar, flour, milk, butter, and yolks in a saucepan on medium.
- When it begins to boil, add in browned sugar a little at a time, stirring continuously .
- Cook on medium until it thickens. This will take some time so make sure to stir frequently as not to scorch any sugar in the bottom of the pan.
- Once it’s reached desired thickness, add in vanilla and pour into a baked pie crust.
- Use egg white to make a meringue. Bake at 350º until topping is browned.
- Serve warm or after it has chilled in the refrigerator for an hour.
Notes
- I used a regular pie crust (use the link for the recipe), but this would also be great with graham cracker crust!
