CARAMEL PIE
I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.
Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL PIE
Steps:
- 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.
- Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 42.8 g, Cholesterol 13.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 178.1 mg, Sugar 37.1 g
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.)
Provided by Loves2Teach
Categories Pie
Time 3h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- 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!
OLD FASHIONED CARAMEL PIE
This pie is made mostly the old fashioned way. I caramelize the sugar in an iron skillet, but I make the rest of the filling in the microwave. My mom taught me to make this. She just dumps the ingredients in, though, so I had to make her let me measure before she "dumped" so I could write down the recipe. This recipe sounds long and involved, but is really easy. I do it from memory now. My kids won't even try caramel pie from a restaurant. They say they can tell by looking at restaurant caramel pies that they won't be as good!
Provided by CaramelPie
Categories Pie
Time 30m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Leave oven on from baking pie shells. Whisk together the 1-2/3 cups sugar and cornstarch in a large (at least 2 qt.) microwaveable bowl until there are no more lumps from the cornstarch. Pour the milk into the sugar mixture and whisk together until smooth. Add the butter to the top of the mixture.
- Microwave on high for 3 minutes. Whisk thoroughly. Microwave for 3 more minutes, whisk again. Have the egg yolks in a separate bowl. Beat them slightly. Add a tablespoon full of the hot mixture at a time to the egg yolks, stirring well after each addition. Do this until the yolk mixture is warm. (This will keep it from getting lumpy.) Then add the yolk mixture to the cooked mixture. Microwave in one minute increments, whisking each time, until the mixture is of pudding consistency. Whisk in the vanilla. Set aside.
- Put the 2/3 cup sugar into a small iron skillet. Cook, stirring constantly, on high until brown and bubbling. It will look like it's going to boil over. Pour IMMEDIATELY into cooked filling and whisk thoroughly. Divide between the 2 pie shells.
- Beat the egg whites and cream of tartar (if using) until foamy and slightly holding shape. Turn beaters on low speed. Add the 3/4 cup sugar. After sugar is mixed in, turn beaters on high again. Beat until meringue is hard to shake off a spoon (or it stays on beater when you turn off mixer and pull beaters out of bowl). Spread meringue onto filling all the way to the edges.
- Bake about 10 minutes or until brown. Watch closely. Turn off oven, open oven door slightly, and let pies cool in oven for 1 hour. Let pies cool completely on counter. Spray plastic wrap with Pam, cover pies and refrigerate.
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- Preheat the oven to 375 degrees. Blind bake your pie crust 10 to 12 minutes. To blind bake, Line the crust with a parchment round or paper coffee filter. Fill the crust with pie weights or dried rice or beans. Bake in a preheated 375°F oven for 10 to 12 minutes. Remove the pie from the oven, lift out the paper and weights, and cool.
- Whisk together milk and eggs in a medium saucepan. Add the flour, salt, and 1 cup of sugar. Whisk until the mixture is smooth. Continue whisking over medium heat until the mixture thickens. This should also take around 10 minutes.
- It is best to caramelize the sugar and make the custard at the same time so neither cooks for too long. Use a low heat setting and be patient.
- Place 1 cup of sugar in a cast iron skillet. Cook the sugar over medium-low heat, stirring with a wooden spoon, until golden brown and caramelized. It should take around 10 minutes. Keep warm over very low heat until the custard is thick.
CARAMEL PIE RECIPE
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Reviews 4Total Time 3 hrs 35 minsCategory Dessert, PieCalories 534 per serving
- Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes then cool. (This can be done while pie crust is baking, if desired)
- To make filling: In a heavy bottomed saucepan, melt together butter and brown sugar over medium heat. Add 2 cups half and half. Cook over medium for 5 minutes, or until mixture begins to bubble along the edge.
- Meanwhile, whisk together remaining 1/2 cup cold half and half, cornstarch and eggs. Add 1/4 cup hot liquid from saucepan to temper. Stream tempered eggs into saucepan, whisking constantly.
- Cook over medium heat until mixture begins to thicken, whisking constantly. Lower heat to simmer and allow to bubble while whisking for 1-2 minutes longer.
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