Ingredients:
Crust:
- 1-3/4 cups vanilla wafer cookie crumbs
- 1/4 cup granulated sugar
- 1/3 cup butter, melted
- 1/2 cup caramel topping
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1-1/4 cups milk
- 1 cup International Delight® French Vanilla creamer
- 1 teaspoon vanilla extract
First, make the crust by combining the melted butter, cookie crumbs, and sugar and mixing well.
Press into a greased 9-inch pie plate and bake at 350 degrees F for 8-10 minutes, or until lightly brown on the edges and firm to the touch.
Let the crust cool for about 10 minutes, then pour the caramel topping onto the empty baked pie crust, carefully spread it into an even layer, and refrigerate it while you make the filling.
To make the filling, in a small bowl, mix the sugar, cornstarch, and salt; set aside.
On low to medium heat in a medium-sized sauce pan, add butter, milk, and creamer.
After the butter has melted, slowly add the cornstarch mixture.
Cook, stirring constantly with a wire whisk just until the mixture is thick and creamy and coats the back of a spoon. This will take approximately 10-15 minutes.
Remove from heat and stir in the vanilla extract.
Pour the filling mixture on top of the chilled caramel layer.
Cover the cream filling with wax paper and refrigerate for at least 4 hours, but preferably overnight.
Serve with whipped cream and caramel drizzle. read more words!
Posts
