Brown-butter popcorn icebox pie with cola caramel

Tightly wrapped in the freezer three days. Caramel a week cold. Do not refreeze slices that have fully softened.

• Buttery crackers2 cups
• Fresh popcorn6 cups
• Heavy cream2 cups
• Egg yolks6 ea
• Cola2 cups
• Whole milk1 cup
• Vanilla extract0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

12 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for brown-butter popcorn icebox pie with cola caramel, not a certified kitchen test.
2. Amounts below are one batch: 10 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Holds about 30 minutes once finished. After that, quality drops — do not invent extra time.
6. Leftover route: Tightly wrapped in the freezer three days. Caramel a week cold. Do not refreeze slices that have fully softened.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.