caramalized pie crust

I made a pretty crappy girl scout (there never seemed to be enough s’mores to eat and we got lost in the woods a lot.  I was only in it for the cookies and maybe the outfit), but one thing I do believe in is, always be kind of prepared.  Or be prepared for the things that you want to happen, like a friend coming over to chat over pie.  This makes me completely useless in actual emergencies and at girl scout jamborees, but it keeps my freezer stocked with lots of pie components, ever at the ready.  Whenever I make a pie, I double the recipe at least of the pie dough.  This makes me a lot less stressed out about having enough dough to roll out into a large enough circle, and it makes me seem like a home-made pie dough queen.  Store bought? Never needed.  I might not have a 401K, but I am prepared when it comes to the other kind of dough.

This recipe came about one day when I pulled some mini pie pans filled with dough out of the freezer and tried to make a pie version of s’mores.  What ended up happening was a match made in caramel, pie crust heaven.  Better than a s’more, this tweak creates a perfect, dreamy base for any sort of pie you can dream up.  Is there any sweet food that would not taste amazing nestled on top of caramelized pie crust?  If I ever have to take arsenic, I would want this to be the delivery method.  But even better options than poison, would be thinly sliced apples and pears, tossed with cinnamon and sugar (baked with the crust), or a scoop of ice cream.  Or salted chocolate.  Or a mocha mousse.  Or literally anything. 

Also, this recipe uses up any leftover homemade marshmallows, because I guess there sometimes can be enough s’mores.