Caramel Pie

Caramel Pie

53 Reviews 2 Pics
Patti Hood
Recipe by  Patti Hood

“This a quick and easy pie for someone that wants a great dessert but doesn't have a lot of time to stand in the kitchen and make one!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
  2. Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.

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Reviews (53)

Rate This Recipe
unsupermom
164

unsupermom

I wortked at O'Charley's restaturant and this is their recipe exactly - except they boil the large cans. I make this for family holidays using 2 small cans of low fat or fat free sweetented condensed milk. You have to put it in a bowl and "whip" it for a minute to get the lumps out. Everyone loves it! Try nuts and whipped cream or vanilla ice cream.

MSK
140

MSK

This pie is rich, delicious, and easy...a couple of tips though... It takes 2 cans to fill one pie crust, and make sure cans are completely submerged in the water at all times. If the water evaporates and leaves the top of the cans dry, the caramel will have uneven texture and may taste "grainy"

CLYN
89

CLYN

I didn't have a pie crust, but my curiosity got the better of me. After spooning a bit of the finished product into a small dish, I set it into the freezer for a few minutes to let it cool and thicken. While slowly savoring each and every delicious spoonful, one thought kept running through my mind- "Father, forgive me, for I have sinned..."

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 42.8 g
  • 14%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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