O'charley's Caramel Pie

"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.)"
 
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photo by lovestocook 4 photo by lovestocook 4
photo by lovestocook 4
Ready In:
3hrs 5mins
Ingredients:
4
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • 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.
  • Pour into pie crust.
  • Chill.
  • Top with cool whip.
  • If using nuts, sprinkle over top of cool whip.
  • Enjoy!

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Reviews

  1. FYI: I heeded people's warnings about making the caramel the safe way by going to the EagleBrand website and I just WASTED 2 hours of my life trying to make caramel via the oven. DO NOT do it that way! It did not turn out at all and I even left it in there for longer than the directions said. Stick to the old-fashioned way of doing it--boil that bad boy for three hours. It always turns out that way.
     
  2. 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
     
  3. This is terrific. So easy and it does take like O'Charley's! It's a must to cool cans before opening as I burned myself when the caramel spewed (spelling?) across the room.
     
  4. Have been meaning to make this for years, but I never wanted to boil the cans. However, I read an article yesterday that suggesting the use of a crockpot. So before I went to bed, I put two cans (minus the paper) in a crockpot and covered with water by an inch. I put the crockpot on low and let it go for eight hours while I slept. When I got up, I turned off the crock pot and then let the water cool for an hour or so. Then I took tongs and pulled out the cans and put them on the counter for half an hour. Opened them and poured them in a bowl. Couldn't be easier! I whipped the caramel because I read on another site that they do that and then freeze the pies (and possibly serve them frozen). The taste of the caramel was amazing...it is in the freezer now for serving tonight!
     
  5. 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.
     
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Tweaks

  1. I have this same recipe and I love it!! Only thing I do different is I top it with chocolate chips instead of the nuts.
     

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