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Caramel Pie

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  • Caramel Pie

    Caramel Pie

    1 can sweetened condensed milk
    8 oz package cream cheese
    8 oz container whipped topping
    1/2 cup chopped pecans, divided
    1 graham cracker pie shell

    Begin by removing the paper wrapper from the can of condensed milk. Place the unopened can on its side in a large pot of water, making sure the can is completely covered with water. Boil for 4 hours, rolling the can around every so often in the pot. (Be sure the can stays covered with water the entire time. You may need to add more water to the pot as some evaporates from boiling.) Remove the can from the pot and set on the counter to cool for several hours or over night. DO NOT refrigerate. When you open the can, the milk should be thick and the color of caramel. In a mixing bowl, combine the "caramel" with room temperature cream cheese and 1/4 cup of pecans. Pour into the pie shell. Top with whipped topping and remaining chopped nuts. Refrigerate until ready to serve.

    *This would be great with a layer of chocolate in the bottom of the pie c rust or with mini chocolate chips added into the filling.

    Source: My aunt Gail...