Caramel Cream Pie With Crispy Rice Topping

Total Time: 51 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 50 hrs

Ingredients

• 3 ounces blanched hazelnuts (3/4 cup)
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• 1 cup sugar
• 1/4 cup water
• 4 cups whole milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon unflavored gelatin
• 1/2 cup cornstarch
• 1 teaspoon kosher salt
• 4 large egg yolks
• 1/2 cup sugar
• 1 tablespoon water
• 1 teaspoon light corn syrup
• 1/2 teaspoon kosher salt
• 1 1/2 cups puffed rice cereal
• lightly sweetened whipped cream, for serving

Recipe

• 1 prepare the crust:.
• 2 preheat the oven to 350°f
• 3 spread the hazelnuts in a glass pie plate and toast for about 8 minutes, until lightly golden and fragrant; let cool.
• 4 transfer the nuts to a mini food processor and coarsely grind.
• 5 pour the ground nuts into a medium bowl and add the graham cracker crumbs, sugar and butter; mix until evenly moistened.
• 6 press the crumbs over the bottom and up the side of the pie plate in an even layer.
• 7 bake the crust for 8 minutes, until barely set.
• 8 transfer the pie plate to a rack to cool.
• 9 prepare caramel pudding:.
• 10 meanwhile, in a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves.
• 11 cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes.
• 12 remove from the heat.
• 13 carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
• 14 in a small glass bowl, combine 1/4 cup of the milk with the vanilla; sprinkle the gelatin on top and let stand until softened.
• 15 in a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt.
• 16 pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes.
• 17 remove from the heat and whisk in the egg yolks, one at a time.
• 18 return the mixture to a boil and cook until thickened once again, about 5 minutes.
• 19 whisk in the gelatin mixture.
• 20 with a rubber spatula, gently spread the caramel pudding in the cooled crust.
• 21 tap the pie plate gently on a work surface to settle the pudding.
• 22 press a piece of plastic wrap directly on the surface of the pie and refrigerate overnight.
• 23 make the rice topp[ing:.
• 24 line a rimmed baking sheet with parchment paper and coat with vegetable spray.
• 25 in a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat.
• 26 lower the heat to moderate and simmer undisturbed until a deep-amber caramel forms, about 5 minutes.
• 27 remove the caramel from the heat and stir in the salt and rice cereal.
• 28 scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
• 29 break the crispy rice into shards; transfer to a sturdy plastic bag.
• 30 using a rolling pin, crush the topping into small pieces.
• 31 spread the whipped cream on top of the chilled pie, making deep swirls.
• 32 top the pie with the crispy rice and serve.