Caramel Pie

During the fall season, my family loves just about every dessert that has caramel in the ingredients. We make numerous batches of Homemade Caramel .
This caramel pie is better than my grandmother’s! I have made this pie so many times and it is always a favorite. My entire family loves it. It’s creamy and sweet with all the great flavors that you find in caramel.
always shocked at well it turned out. It’s delicious!
This a quick and easy pie for someone that wants a great dessert but doesn’t have a lot of time to stand in the kitchen and make one.

As usual after that i maked this flavorful “Caramel Pie” i send it first to all of my followers on My pinterest Account to try it first
and these was some of their rich reviews, opinions, suggestions and great recommendations:

jennifer : I’m sitting here with a fresh cup of coffee waiting to be served a piece of this pie ! it looks and sounds amazing!! You should come line it up to Love the Pie!

lyndsey : Just wanted to let you know that, thanks to you, tonight I made my first homemade pie crust and my first caramel pie. I am licking my sauce pan right now. This stuff is Super Delicious. I am letting my pie cool for the 10 minutes. Thanks for making this an easy and enjoyable lesson of cooking for me.

rebecca : I wortked at O’Charley’s restaturant and this is their recipe exactly – except they boil the large cans. I make this for family holidays using 2 small cans of low fat or fat free sweetented condensed milk. You have to put it in a bowl and “whip” it for a minute to get the lumps out. Everyone loves it! Try nuts and whipped cream or vanilla ice cream.

nicole : This pie is rich, delicious, and easy…a couple of tips though… It takes 2 cans to fill one pie crust, and make sure cans are completely submerged in the water at all times. If the water evaporates and leaves the top of the cans dry, the caramel will have uneven texture and may taste “grainy”

denise : Very good. The safest way to make caramel from swc in the can is to put the can(s) in your crockpot, Add enough water to cover the can(s) by an inch,then cook on LOW for 8 hours. No danger of water running too low and having to repaint the kitchen.

angela : This was the easiest thing I’ve ever made! It tasted amazing too. My husband loved it! I will second everyone’s comments about using two cans though, one isn’t enough. Also, I only boiled mine for 2.5 hours, not 4. The caramel was a perfect consistency and tasted great. I also took a handful of chocolate chips and stirred them into the caramel when it was still hot, so they melted and gave it a nice chocolaty taste. Just be careful when opening the cans. Wait until they’ve cooled down enough to where you can hold it in your hand and not burn yourself. Then after you puncture the can with the can opener, wait a second for the air (and a bit of caramel) to escape before you continue opening, otherwise you’ll have caramel on your ceiling.

jannet : AMAZING!! I’ve made this recipe many times but this is what you have to do. Boil 3 cans of sweetened condensed milk for 3.5 hours (add water as needed). Make sure the water is a rapid boil the entire time. Take the cans out and place on one end for 30 minutes – put upside down on the other end for another 30 minutes. Then open cans and place the “caramel” in a bowl and stir til smooth. Put in one large graham cracker pie shell or 8 small ones…ENJOY!!

debra : You can cook your condensed milk in the presure cooker. Leave the can sealed and put water in the cooker. Once the cooker has started to jiggle, I turned down the heat and let it cook for 30 minutes. Let the pressure go down on its own. Works great!!

Ingredients:

• 2 14oz cans Sweet Condensed Milk
• 1 9inch Graham Cracker Pie Crust

Directions:

1. Boil the cans for 4 hours in water making sure the water level is ALWAYS above the top of the cans then let the cans sit for 2 hours in the water.
2. Pull the cans out and open them up.
3. Pour into the pie crust and put in the fridge for 30 min.
4. Pie is rich so take small slices..