June 29, 2014
If you love Caramel Pie, this is the best ever, most delicious Carmel Pie ever! The recipe for this dessert is as easy to make as it is delicious! And today is your lucky day, this recipe only includes 5 ingredients but only two to make the pie, the others are garnishes and are optional!
Ooey Gooey Caramel Pie, that’s what O’Charley’s restaurant calls it and it is delicious. My recipe is the CopyCat recipe. I can remember when O’Charley’s first came to Greenville, SC back in the mid 1980’s. Their signature pie back then was this caramel pie and it still is today but it is not as good today as it was back then. They have changed the recipe and it is served nearly frozen. This copycat recipe is really delicious and ever so easy to make! 🙂
Most copycat recipes call for 2 cans of Eagle Brand Sweetened Condensed Milk but I use three so that the pie shell is completely full. If you have never made this pie, you won’t believe step one. Remove the labels from the Eagle Brand Milk cans, DO NOT OPEN the cans. Step two is to get your large pot, add water nearly to the top, then add the cans to the water. Place the pot on the stove on high for boiling the water.
1 – large graham cracker crust
3 – cans Eagle Brand Condensed Milk
1 – can of Reddi-wip
1/2 cup Pecans
1 – 6 oz bag of Toll House Mini Semi-Sweet Chocolate Morsels
The Eagle Brand Milk cans need to boil for 3 hours.
VERY IMPORTANT: During the boiling process, water will quickly evaporate from the pot, be sure to add water often during the process so that the cans are always covered. I had to add water about ever 25 minutes. Be sure that the cans are always covered with water, cans have been known to explode if the cans are not kept covered with water.
Now, go find something to do while your Eagle Brand Milk is turning into the most creamy, decadent and rich caramel sauce you have ever tasted!
After 3 hours, I remove the pot from the heat and let the water and cans cool. If you open the cans while hot you are asking for trouble. The caramel will ooze out as soon as you pop the top and will burn you, might even hit your ceiling, trust me on this one. 🙂
In about an hour, remove the tops of the cans, be very careful, the caramel will still be extremely hot and can burn you. Pour the caramel into the pie crust and smooth out carefully to not break the crust with a spoon or spatula.
Place your pie into the refrigerator on a wire rack and let it chill for about two hours. DO not add the Reddi-wip until the pie is completely cold! We add the Reddi-wip to each slice as we cut the pie.
Once the pie is completely cooled, cut a slice, top with Reddi-wip, then garnish with a few chopped pecans and mini chocolate chip morsels! Or you can eat it plain too.
I am now ready to eat, it’s so easy to make and very delicious!
Add more whipped cream if you like. I hope you try this recipe, you will enjoy it a lot 🙂
Best ever, delicious Hot Fudge Cake
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