Kicked Up Caramel Pie!

One of my favorite desserts is caramel pie.  O'Charley's, which is a restaurant chain primarily in the southeast...I think, is the creator of the caramel pie.  At least, that is where I discovered it.  This is the homemade version which I have kicked up a bit and even if I do say so myself, I think I improved on it a little.  Like it wasn't fattening and rich enough, I add extra chocolate chips and nuts for additional flavor and crunch.  This is really a simple dessert to make and you will get so many oohs and aahs when you serve this! 

Here is what you will need:

A large graham cracker crust (the 2 extra serving one), walnuts, mini chocolate chips, whipped cream, and sweetened condensed milk (2 cans).

Remember this step from the 'White Chocolate Caramel Banana Pudding' post?  If you missed it's under Best Dishes.  Take the labels off of 2 cans of sweetened condensed milk and place them in a pan of water that just covers the top.  Bring this to a low boil and boil for 3 hours.  DO NOT let the pan boil dry, keep adding water to keep it over the top of the cans.  This can be dangerous and it might explode if you do not keep an eye on it.  I always set the oven timer for this.   Once the 3 hours are up, carefully pour off the hot water and run cool water over them.  Once they are cool to touch open them carefully (in case the caramel is hot). 

An alternative method for turning the milk to caramel is putting the cans in your slow cooker, cover with water just to above the tops, and set on low for about 10 hours.  The water doesn't evaporate in the slow cooker with the top on it, so you don't have to worry about adding water.  It's best if you lay some foil on the bottom of the slow cooker because the cans might stain the crock.   Remove the cans with tongs when the time is up to cool.

Sprinkle 1/2 cup mini chocolate chips and 1/2 cups chopped walnuts or pecans in the bottom of your pie crust.  This is the difference in the O'Charley's version.

Now spread the caramel over the nuts and chocolate chips. This doesn't have to be smooth.

Cover the caramel with whipped cream and 1/2 cup mini chocolate chips and 1/2 cup chopped walnuts!  Chill in the fridge until ready to serve. 

Ingredients:

1 large graham cracker crust

2 cans sweetened condensed milk

1 cup mini chocolate chips

1 cup chopped pecans or you can use walnuts

12 oz. whipped cream

Ten Southern Pies for the Holidays!



I am not sure which goes over better during the holidays when it comes to cakes or pies!  Oh, of course, the big three layer cakes with the beautiful whipped frosting and sometimes fillings between the layers and nuts all over the top, get all of the oohs and ahhs and attention, but sometimes I find that the pies really go faster than the cakes.  So, my theory is that you need some of both!   Of course, if you are from the South, you know that is never a problem and there will always be plenty of both!   Here are ten of the pies I get requests for the most that are really great for the holidays!  This is just a fraction of the pies, so if you don't find what you are looking for, just ask, it is probably on the site or I can add it to my list of things to make.  

To go to the recipe for each pie, click on the name of the pie under each picture!

Sweet Potato Pie!

The Perfect Pecan Pie!

Old Fashioned Coconut Cream Pie!

Chocolate Chess Pie!

 Kentucky Buttermilk Pie!

Pumpkin Cheesecake Pie!

Peaches and Cream Pie!

Butterscotch Pie!

Kicked Up Caramel Pie!

Apple Pie!



Kicked Up Caramel Pie!

 

 

One of my favorite desserts is caramel pie.  O'Charley's, which is a restaurant chain primarily in the southeast...I think, is the creator of the caramel pie.  At least, that is where I discovered it.  This is the homemade version which I have kicked up a bit and even if I do say so myself, I think I improved on it a little.  Like it wasn't fattening and rich enough, I add extra chocolate chips and nuts for additional flavor and crunch.  This is really a simple dessert to make and you will get so many oohs and aahs when you serve this! 

Here is what you will need:

A large graham cracker crust (the 2 extra serving one), walnuts, mini chocolate chips, whipped cream, and sweetened condensed milk (2 cans).

Remember this step from the 'White Chocolate Caramel Banana Pudding' post?  If you missed it's under Best Dishes.  Take the labels off of 2 cans of sweetened condensed milk and place them in a pan of water that just covers the top.  Bring this to a low boil and boil for 3 hours. 

 DO NOT let the pan boil dry, keep adding water to keep it over the top of the cans.  This can be dangerous and it might explode if you do not keep an eye on it.  I always set the oven timer for this.   Once the 3 hours are up, carefully pour off the hot water and run cool water over them.  Once they are cool to touch open them carefully (in case the caramel is hot). 

 

An alternative method for turning the milk to caramel is putting the cans in your slow cooker, cover with water just to above the tops, and set on low for about 10 hours.  The water doesn't evaporate in the slow cooker with the top on it, so you don't have to worry about adding water.  It's best if you lay some foil on the bottom of the slow cooker because the cans might stain the crock.   Remove the cans with tongs when the time is up to cool.

Sprinkle 1/2 cup mini chocolate chips and 1/2 cups chopped walnuts or pecans in the bottom of your pie crust.  This is the difference in the O'Charley's version.

Now spread the caramel over the nuts and chocolate chips. This doesn't have to be smooth.

Cover the caramel with whipped cream and 1/2 cup mini chocolate chips and 1/2 cup chopped walnuts!  Chill in the fridge until ready to serve. 

 

Ingredients:

1 large graham cracker crust

2 cans sweetened condensed milk

1 cup mini chocolate chips

1 cup chopped pecans or you can use walnuts

12 oz. whipped cream

 



Caramel Pecan Delight Pie!

This is one of those pies that you just have to make and once you do make it, you will be asked to make it every time someone has something and needs a dessert.   You won't mind making it though, because it's surprisingly easy.  You don't even have to turn on the oven and the recipe makes two pies...one to take to a friend's and one to leave at home!  These freeze great also so it's great to freeze one to have on hand for when company pops in unexpected.  Here is what you will need:

2 cups rough chopped pecans

2 cups flaked coconut

1/2 cup butter (1 stick)

1 (8 oz.) cream cheese softened

1 (14 oz.) can sweetened condensed milk

1  (16 oz.) frozen whipped topping

1 jar caramel ice cream topping

2 graham cracker pie crusts

In a skillet lightly brown the pecans and coconut in the butter.  Set aside to cool. 

With an electric mixer blend the cream cheese, sweetened condensed milk and whipped topping

. 

Divide evenly between the two pie crust

 Top each with half of the pecan and coconut mixture.  Drizzle the entire jar of caramel ice cream topping over the tops of both pies. 

Refrigerate or freeze for at least 3 - 4 hours.  I think they cut best if you freeze them.