"Easy caramel pie! And it tastes almost like the caramel pie from a well-known chain restaurant! Garnish with chocolate chips and nuts if desired." — Patti
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1 (9 inch)
prepared graham cracker crust
2 (14 ounce) cans
sweetened condensed milk
1 (16 ounce) package
frozen whipped topping, thawed
I make this pie all the time and everyone loves it! I use the fat free sweetened condensed milk and it tastes just as good! I also allow my cans to cool for 40 minutes on one side, then flip over for another 40 minutes. If not, there is a build-up of pressure and it's a pain to open the cans. I let the pie cool in the fridge for at least 8 hours, otherwise the caramel is not sweet. Be sure to add the cool whip after it has cooled b/c it will melt if the pie is still warm. I also garnish with mini chocolate chips.
This pie was okay, very sweet. It probably would have been better with on top of apples or bananas, but not plain.
Great simple recipe. To the other reviewer, let the can completely cool before opening. You can boil more at the same time for another pie later. This is the O'Charleys Caramel Pie. We made them the very same way when I worked there way back when. The best Caramel Pie on this site.
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.
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!
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.
You only need a small piece of this pie because it is very sweet. It is a good recipe and the caramel is real.
Best ever! So easy, so good. I filled 24 mini-tart shells, skipped the whipped topping, and they were a hit at the Christmas Eve party. I even have a can leftover for next time!
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 271
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