Recipe by Kaylene
"This is a light springy pie that's wonderful for caramel lovers."
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1 (9 inch)
unbaked pie crust
This recipe is amazing! I'm not quite sure what the other reviewer is talking about- this pie has a wonderful caramel flavour, not eggy at all. I had to leave it in for more than 45 minutes- don't worry about it getting brown on top, that's how it should be. You need to make sure that the pie is not jiggly before you pull it out of the oven! I used a graham cracker crust and soy milk and it turned out AMAZING! Will definitely be making this again.
This tasted like scrambled eggs, it took about 20 minutes in the oven. I'll probably never make this again.
I have a miniature pie maker, it has a heated plate on top and bottom and this is what I used. Generally pies in this take 10-15 minutes but this one took 20, the caramel rose into the top plate and it was very hard to clean because of the stickiness, but, it was delicious and I will make it again, this time in a regular oven. I didn't have any brown sugar on hand but a mix of regular sugar and molasses works just as well. I recommend using a non-sugary pie dough recipe as the caramel is already very sweet. Also, it will look almost burnt when it is done, this is normal.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Sponge Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 109
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