Reviewed: Dec. 25, 2009

This is wonderful! Our first shot at Caramel Pie it was amazing and almost no clean up when you use the boil in can method of cooking. :)

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Andrea Marie M.

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Reviewed: Nov. 26, 2009

Love it! Love it! I boil my cans for 3 hours and 30mins. Turns out great. I like to coat the pie crust with melted chocolate and top with chocolate shavings.

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berls

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Reviewed: Nov. 24, 2009

I am a bit lazy, so I boiled in the cans, making sure they were cooled before opening them, as heating something with a constant volume increases pressure. This pie was unbelievably good. Just like O'Charley's.

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evilpicklepirate

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Reviewed: Jun. 30, 2009

YUMMY YUMMY YUMMY!!! aBSOLUTELY wonderful and SO easy to make!! Will make again!

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Laura = )

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

I have been making this for 20 years. I always put the cans of milk in boiling water. I place the cans on there side. Then turn it down to simmer. I simmer for 4 to 5 hours. I may roll the cans a couple of times. Just make sure the water continues to cover the cans. Also let the cans cool before opening. (common sense). I put pecans and whip cream on top. You need to cut the slices then because it is so rich. Everyone will think you spent hours over a pot stirring. lol

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MHatcher

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Reviewed: Dec. 24, 2008

Delicious! I boiled the cans for 2 hours the first time I made it and the pie was a little runny after chilling overnight. The second time I made it, I boiled them for closer to 3 hours and had a thick, creamy pie. I sprinkled mini chocolate chips and pecan pieces on top and covered with whipped cream. Yum! I've also used the mini graham cracker crusts for individual desserts- so cute!

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Lauren

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

I am giving this 3 stars because it took so long to make this and it was soooo sweet, I even made my own whipped cream by whipping heavy cream until stiff (without powdered sugar to cut the sweetness) and it was still very sweet. My nieces and nephews had a piece each and they thought it was very sweet also! They are are 11 and 12 so they love sugar but this was too much for them! The adults did not like it much. I had a piece and thought it was okay. For the effort it took to make this I did not think it was worth it. I will not make again. thank you anyway.

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 12, 2008

I made this pie for the first time this afternoon and it turned out perfect! I topped it off with a tower of meringue and will let it sit overnight before we cut into it. I DID boil the cans directly in a large stockpot for 3 hours and let them cool flipping the cans so they cooled evenly. This pie really does taste like liquid caramels. My husband, the sweetaholic was very surprised to learn that the filling was 2 cans of boiled sweetened condensed milk! I recommend this recipe, takes a few hours for cooking/cooling, but well worth it.

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redbudplace

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

This recipe took me 3 1/2 hours, but I may not have been simmering my water on a high enough heat. I stirred every fifteen minutes as one other reviewer said. Let me tell you it was WORTH IT!!! Everyone wanted to try the caramel pie! EVERYONE loved it. A little goes a long way. Many of them paired it with a piece of apple pie. In the future, I may try it without the whip cream and top with apples of some sort!

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4csandme

Cooking Level: Beginning

Living In: Union Gap, Washington, USA

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Reviewed: Oct. 11, 2008

My mother and I are huge fans of the O'Charley's caramel pie and that's why I tried this recipe. It was exactly the same! I let the two cans of sweetened condensed milk boil for three hours. Then I let them cool in the can for 40 minutes. After that I poured them into the graham cracker crust and refrigerated for 8 hours before topping with whip topping.

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Tara

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Reviewed: Mar. 2, 2008

Really good and easy!

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OneCookenMomma

Cooking Level: Expert

Home Town: Sweeny, Texas, USA

Living In: League City, Texas, USA

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Reviewed: Nov. 15, 2007

This makes a wonderful pie. It is sweet, rich, and so easy! I am extremely glad to see that the recipe no longer calls for boilding unopened cans of sweetened condensed milk. Please never do that. I did it once, and when I opened the still-warm can,the pressure difference caused hot caramel to shoot out onto my face.Ouch!

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Katydid364

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Reviewed: Jul. 14, 2007

I don't remember what life was like before this pie! It is awesome--- I'm constantly being asked to make it. Must add that I only boil the cans for 2 hours, just as good! Most the time anymore, we substitute all ingredients with fat-free-----fat-free whip cream, fat-free sw. condensed milk, & even the fat-free graham cracker crust. Makes no difference in taste---delish!

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Lori

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Reviewed: May 16, 2007

This recipe is awesome!!! It tastes EZACTLY like the one from O'Charleys which rocks b/c that is what I was trying to make. The only thing I did differently from the recipe was take the condensed milk out of the can and put it into the heatproof bowl and stirred every 15 minutes for about 2 1/2 hours. I DID NOT BOIL IN THE CAN. I also used Fat Free Sweetened condensed milk. It was SOOO good!!!!

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Christina

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Reviewed: Dec. 27, 2006

Thank you for this recipe! It is absolutely delicious. I made it as the recipe states the first time. The second time I made it, I put the cans of sweetened condensed milk in a slowcooker all day, and it turned out great.

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Dr. Kris

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

After reading some of the reviews, I decided to boil the cans a little longer to have a thicker pie. It turned out wonderful! But I agree with the user who said to let the cans cool for 40 min. then flip and cool for another 40 min. It helps the caramel to thicken for a fuller pie, not runny. I topped this with cool whip then drizzled caramel on top....it was a smash hit for a quick version!

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Ginger Marie

Cooking Level: Expert

Living In: Grenada, Mississippi, USA

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Reviewed: Nov. 29, 2006

Absolutely wonderful!!! Amazing to me that boiled swt. cond. milk could taste exactly like melted caramels. I used regular pie crust, since that's the way I've had this pie before.

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STEF T

Cooking Level: Expert

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Reviewed: Sep. 16, 2006

I made this recipe 10-15 years ago. It was always wonderful! My husband lectured me on the safety issues of Boiling an unopened can of ANYTHING for hours. "It will EXPLODE", he explained! Sure enough, shortly thereafter there were 60 Minute stories on that exact thing. Also around that time, the Eagle Brand Milk I used put a warning on the label...Caution - Never Heat Unopened Can. Needless to say, I haven't made the recipe since but I am still for looking for something that is as YUMMY as I remembered it was.

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Granny D

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Reviewed: Sep. 10, 2006

YUMMY! Tasted exactly like O'CHarley's version. Just make sure you don't let water run our of pan when boiling the cans. I let water level get just a little too low and the contents of one of the cans was slightly burnt at the top. It was still delicious though!

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butlergirl22

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 21, 2006

I felt there was a small aftertaste with this too, but I don't know if that was because I used fat-free milk? Next time I will try reduced-fat to see if that helps. I poured these into mini phyllo tart shells, garnished with Cool Whip and mini chocolate chips. No problems with them being runny and found they were easier to put out for entertaining. Easy and pretty good!

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