Reviewed: Jan. 7, 2008

Very sweet, but good!

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Reviewer:

jen

Cooking Level: Intermediate

Home Town: Duncanville, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Dec. 12, 2007

I made this for Thanksgiving for two different dinners,,everyone LOVED it, especially my hubby, he keeps asking me to make another ( he loves caramel pie)

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Reviewer:

Kruise's Mom

Cooking Level: Expert

Home Town: Neosho, Missouri, USA

Living In: Goodlettsville, Tennessee, USA

Reviewed: Dec. 1, 2007

Terrific and easy. I got several compliments at my church party last night - thanks! I added chopped pecans and then drizzled Hersheys dark chocolate syrup on the top.

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Reviewer:

lstevenson

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Harpers Ferry, West Virginia, USA

Reviewed: Nov. 29, 2007

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"

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Reviewer:

MSK

Reviewed: Feb. 18, 2007

Rich, rich, rich! To make the English "Banoffee Pie", add 1 1/2 pounds of sliced bananas on top of the caramel and top with fresh whipped cream with a small amount of instant coffee dissolved in it before beating. *CAUTION It is extremely important to add more boiling water frequently during the cooking of the sweetened condensed milk. 4 hours is a long time and if it is allowed to boil dry the can will explode causing a mess and possibly injury.

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Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Feb. 18, 2007

i had no idea this was how you made caramel. it was excellent caramel. really rich, though. i think the pie is a little plain, but this gets 5 stars for showing me how ot make great caramel. just would be better with chocolate worked into the pie or something.

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Reviewer:

hahahohoheehee

Reviewed: Jan. 1, 2007

advice...follow directions people! this is good if you like, and i mean really like caramel. when you initially pour out the caramel, it is a little soupish but it will not look like that when it's served. once topped with cool whip, it's beautiful. i gave 5 stars because it's exactly what the recipe says it is and easy to make but i personally thought it was bland and boring.

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Reviewer:

pickycook

Cooking Level: Expert

Reviewed: Dec. 6, 2006

Okay this recipe is close to the recipe the waitress gave me at O'Charleys restaurant but you use 2 cans cond. milk and only boil for 2 hours , you then cover with whipped topping and mini chocolate chips and pecan pieces. It is DIVINE !!!!!!!

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Reviewer:

Cherryberry

Cooking Level: Expert

Living In: Aspen, Colorado, USA

Reviewed: Nov. 11, 2006

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.

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Reviewer:

unsupermom

Reviewed: Dec. 7, 2005

I made this pie for Thanksgiving. It reminded me of O'Charley's Ooey Gooey Caramel pie. I made the sweetened condensed milk for 4 hrs and a day ahead of time so it would be just right to put in the graham cracker shell. I made it and after the first piece was taken out it started to run to the open space. Should I have whipped it with mixer or what. It was thick and creamy when I put it in the pie shell. I made sure to keep it refrigerated but it sunk in anyway. What can I do next time to keep it from sinking into the extra space? I want it to hold like pies should. Please tell me what I should do next time. E-mail me at lori76@cox.net

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23 users found this review helpful