O'charley's Caramel Pie

Loves2Teach's Note:

This is a CopyKat.com recipe of O'Charley's Caramel Pie. It tastes exactly like it! Delicious and VERY rich! (cook time includes cool down time). Edited 9/22/06 to change cooking method (cooking milk instead of boiling cans.)

• Total Time: 3 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 8

Yield: 1.0 pie

• 1 graham cracker crust
• 2 (14 ounce) cans sweetened condensed milk
• 4 ounces whipped topping
• chopped nuts (optional)

Directions:

1. Cook sweetened condensed milk in a 1 qt slow cooker (dip size) for 6-7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes.
2. Pour into pie crust.
3. Chill.
4. Top with cool whip.
5. If using nuts, sprinkle over top of cool whip.
6. Enjoy!

Reviews

[Raquel Grinnell]

Haven't made this yet, but I'm just posting directions on caramelizing consensed milk from a 1990 Eagle Brand cookbook SIMPLY DELICIOUS DESSERTS WITH EAGLE BRAND SWEETENED CONDENSED MILK. I think this should solve the problem for everyone. To Caramelize sweetened condensed milk: Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel colored. Beat until smooth. Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth. Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. cook on 30% power (medium-low) 12-18 minutes ot until very thick and caramel colored, stirring briskly every 2 minutes until smooth.

[KerryBnTX]

I understand the safety issues of boiling the cans. The pressure (water) outside the cans should be maintained. The major risk is letting the water evaporate below the level of the cans. I solved this problem by cooking my cans in my slow cooker. I just placed the cans in the cooker, filled with water, placed the lid on and cooked on low for 6-7 hrs. They turned out perfect. Be sure to let the cans cool completely before opening. I unplugged my slow cooker, let the water cool, set cans out at room temp for an hr. then refridgerated them. Try the caramel in this recipe I created if you love caramel " Caramel White Chocolate Whipped Cream Frosting" #103492

[Lennie]

Just because you can do something doesn't mean you should. Heating the cans is VERY dangerous; I can't believe anyone would risk themselves or their family by having this potential explosive, bubbling away out in the open on your stove, just to make a pie. PLEASE DON'T FOLLOW THIS METHOD! The Eagle Milk web site has directions on how to caramelize the product, using the oven, stovetop, or microwave. Please keep everyone safe and follow those directions www.eaglebrand.ca