CARAMEL CREAM PIE WITH CRISPY RICE TOPPING
Steps:
- crust: Preheat oven to 350°. Spread hazelnuts in a glass pie plate & toast for about 8 minutes, cool. Coarsly Grind. Pour into a med bowl & add the graham cracker crumbs, sugar & butter; mix until moistened. Press the crumbs into pie plate. Bake for 8 mins.Meanwhile, make the pudding: In a large, heavy saucepan, combine the sugar & water. Bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 mins. Remove from heat. Carefully add 1 cup of milk, then cook over low heat, whisking gently, until smooth, about 5 mins. 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. In a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes. Whisk in the gelatin mixture. With a rubber spatula, gently spread the caramel pudding in the cooled crust. Tap the pie plate gently on a work surface to settle the pudding. Press a piece of plastic wrap directly on the surface of the pie and refrigerate overnight. Rice topping: Line a rimmed baking sheet with parchment paper and coat with veg spray. In a small, heavy saucepan, bring the sugar, water & corn syrup to a boil over mod. high heat. Lower the heat to mod. & simmer undisturbed until a deep-amber caramel forms, about 5 minutes. Remove caramel from the heat & stir in salt & rice cereal. Scrape the cereal onto the baking sheet and cool for 30 minutes, until it is hardened. Break the crispy rice into shards; transfer to a sturdy plastic bag. Using a rolling pin, crush the topping into small pieces.
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