Bill loves O’Charley’s Caramel Pie and when he learned that I could make it, he began to request Caramel Pie in the place of a birthday cake.
Since making a Caramel Pie is tens times easier than making a birthday cake, who am I to refuse? But, with four children in the house, I was apprehensive about boiling the cans of sweetened condensed milk the traditional way. So, I decided to try it in the crock pot.
Caramel Pie in the Crock Pot
I used two cans of sweetened condensed milk. Washed the cans and removed the labels. Then, I placed them in my crock pot and filled that bad boy up with water all the way. I covered it, turned it to low and went to bed.
About eight hours later, I walked through the kitchen and turned off the crock pot but left the cans inside.
About four hours after that, I finally decided to be brave and to see if I had wasted two cans of sweetened condensed milk. When I opened them, I saw…
I cannot believe that putting them in the crock pot worked. The only bad thing… they left rust rings in the bottom of my pot. So, if you do this, I recommend placing a layer of parchment paper under the cans inside the crock pot.
UPDATE: Like some of my readers, I am anxious about the chemicals lining the cans so here is alternative. Transfer the sweetened condensed milk to canning jars, add the lid, and place them in the slow cooker. Add water up to the rim of the jars, cover the slow cooker, and cook on low for ten hours. Done!
How to make a caramel pie
Now, if you have never made caramel pie before, this is for you…
Spread the caramel on to a graham cracker crust.
Top it with whipped topping.
Add a garnish of chopped chocolate chips and salted peanuts.
Serve. And… serve again!
It is good all the way to the last slice. Delicious!
Crock Pot Caramel Pie
- 2 14 ounce cans sweetened condensed milk
- 1 graham cracker crust
- Whipped topping
- Chopped chocolate morsels
- Chopped salted peanuts
- Wash the cans of sweetened condensed milk and remove the labels.
- Line your crock pot with parchment paper.Stand the cans on top of the parchment paper and fill the crock pot with water, fully covering the cans with about two inches of water over the cans.
- Turn the crock pot to low and cook for eight hours.
- Turn off the crock pot and allow the cans to rest in the crock pot for four hours.
- Remove the cans and allow them to cool so that you can handle them without burning yourself. CAUTION: Contents under pressure. Opening the cans before they have cooled enough to touch will result in the caramel splattering when you open the can.
- Spread the caramel in a graham cracker crust. Cover and refrigerate at least 4 hours.
- Top it with whipped topping and garnish with chopped chocolate chips and salted peanuts.