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Caramel Pie II

Caramel Pie II

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Easy caramel pie! And it tastes almost like the caramel pie from a well-known chain restaurant! Garnish with chocolate chips and nuts if desired.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 640 kcal
  • 32%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 85.7g
  • 28%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet


  1. Pour the condensed milk into a heatproof bowl. Set over a pan or pot of simmering water. Cook, stirring occasionally for about 2 hours, replacing water as needed. (It is extremely important not to let the water run out!) When ready, the milk should be deep golden brown and thick.
  2. Pour the caramelized milk into graham cracker crust and allow to cool. Top with whipped topping before serving.
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I make this pie all the time and everyone loves it! I use the fat free sweetened condensed milk and it tastes just as good! I also allow my cans to cool for 40 minutes on one side, then flip over for another 40 minutes. If not, there is a build-up of pressure and it's a pain to open the cans. I let the pie cool in the fridge for at least 8 hours, otherwise the caramel is not sweet. Be sure to add the cool whip after it has cooled b/c it will melt if the pie is still warm. I also garnish with mini chocolate chips.


Great simple recipe. To the other reviewer, let the can completely cool before opening. You can boil more at the same time for another pie later. This is the O'Charleys Caramel Pie. We made them the very same way when I worked there way back when. The best Caramel Pie on this site.

Dr. Kris

Thank you for this recipe! It is absolutely delicious. I made it as the recipe states the first time. The second time I made it, I put the cans of sweetened condensed milk in a slowcooker all day, and it turned out great.