No-Bake Caramel Shortbread Pie [0000885]

Ingredients:

1 1/2 cups gluten-free shortbread cookie crumbs (check for certified gluten-free)
6 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk (gluten-free)
1/2 cup unsalted butter
1/2 cup brown sugar
1 teaspoon gluten-free vanilla extract
Pinch of salt
1 cup heavy cream
Gluten-free chocolate chips or shavings for garnish (optional)

Instructions:

In a mixing bowl, combine the gluten-free shortbread cookie crumbs and melted unsalted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch pie dish to form the crust. Make sure it's firmly packed.

Place the pie crust in the refrigerator to chill while you prepare the caramel filling.

In a saucepan over medium heat, melt 1/2 cup of unsalted butter.

Stir in the brown sugar and cook, stirring constantly, until the mixture starts to bubble and thicken, usually for about 3-5 minutes.

Remove the saucepan from heat and add the sweetened condensed milk, gluten-free vanilla extract, and a pinch of salt. Stir until well combined.

Pour the caramel mixture over the chilled pie crust, spreading it out evenly.

Allow the pie to cool at room temperature for about 30 minutes, then place it in the refrigerator to set for at least 2 hours.

In a mixing bowl, whip the heavy cream until stiff peaks form.

Once the caramel has set, spread the whipped cream over the top of the pie.

If desired, garnish with gluten-free chocolate chips or shavings.

Refrigerate the Caramel Shortbread Pie for an additional 2-3 hours before serving to ensure it's fully chilled and set.

Enjoy your delightful and gluten-free No-Bake Caramel Shortbread Pie!