Easy Caramel Pie Recipes

CARAMEL PIE

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.

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.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

EASY CARAMEL PIE

Steps:

• Remove paper wrapper from cans. Wash the cans and place them in a large pot. Cover with water and bring to a boil. Lower heat until there is a slow boil. Let cans boil until the ends begin to bulge out. Keep adding water to cover the cans as needed. This may take 2 to 3 hours. Remove pot from heat. Let the pot cool for a few minutes. Use tongs to remove the cans. DO NOT OPEN THE CANS. YOU WILL GET A NASTY BURN. After the cans have completely cooled, carefully open them. The contents are under pressure, so expect it to ooze out as you open the cans. Pour the brown contents into the pie shells. Refrigerate until ready to serve. When time to serve, top with whipped frosting. Be sure to lick the spoon -- life is short!

EASY CARAMEL PIE

Steps:

• 1. DO NOT OPEN THE CAN of sweetened condensed milk! Just remove the label and shake it up as well as you can. DO NOT OPEN THE CAN! Set it aside. Get 2 large pots and fill both with water. Make sure one pot will hold enough water to cover the top of the can of sweetened condensed milk completely by at least 1 inch. Place the UNOPENED can of sweetened condensed milk in the pot of water that completely covers the can by at least 1 inch. Bring both pots of water to a complete boil. Keep the unopened can of sweetened condensed milk covered at all times with boiling water from the other pot of boiling water. Refill boiling water pot as often as needed. Boil the can of sweetened condensed milk for exactly 3 hours (yes! 3 whole hours!). Make sure to keep the top of the can covered at all times with boiling water! If you don't, the can will explode! When you have boiled the can of sweetened consdensed milk for 3 hours, turn off both pots of water and carefully remove can from the water. Set on a folded towel or pot holder to cool completely (at least 4 to 6 hours). DO NOT OPEN THE CAN UNTIL IT IS COMPLETELY COOL!!! Once the can has cooled, open can and using a spatula spread the caramel into the graham cracker crust. Spread the Cool-Whip on top of the caramel. Sprinkle with the topping of your choice (listed above). Put in freezer for at least 4 hours. Set out 10 to 15 minutes before serving. Store leftovers (if you have any!) in the freezer. The caramel is also great to spread between cake layers or on top of cupcakes too. Also great to heat up and drizzle over ice cream. You can boil several cans of unopened sweetened condensed milk at a time. Just make sure all cans of sweetened condensed milk stay covered at all times during the 3 hours the cans are boiling. Be sure to always have the other pot of boiling water to add to the pot as needed. Enjoy!