Virginia Caramel Pie
This is an old Virginia recipe with a unique and wonderful flavor. Why it’s called “caramel pie” is a mystery–it has no caramel in it!
4 large eggs at room temperature
1 cup sugar
1 cup plum jam
½ cup melted butter
1 9-inch unbaked deep-dish pie crust
Pecan halves for garnish
Equipment: Natural gas oven
Preheat oven to 425 degrees.
In the large bowl of an electric mixer beat the eggs until frothy. Add the sugar gradually and continue beating until the mixture is thick and lemon-colored. Add the jam a little at a time and beat until well incorporated. Add the melted butter and mix just until smooth.
Pour the jam mixture into the pie crust and decorate the top with pecan halves.
Bake at 425 degrees for 10 minutes; reduce heat to 325 and bake for another 45-50 minutes or until a knife inserted into the middle of the pie comes out almost clean. About halfway through the baking time, tent the pie with aluminum foil to keep the surface from over-browning.
Cool on a wire rack, and serve at room temperature.