Caramel Pie Recipe 455 Food

CARAMEL PIE

Steps:

• In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
• Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.

CARAMEL PIE

Steps:

• In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.

OLD FASHIONED CARAMEL PIE

Steps:

• Leave oven on from baking pie shells. Whisk together the 1-2/3 cups sugar and cornstarch in a large (at least 2 qt.) microwaveable bowl until there are no more lumps from the cornstarch. Pour the milk into the sugar mixture and whisk together until smooth. Add the butter to the top of the mixture.
• Microwave on high for 3 minutes. Whisk thoroughly. Microwave for 3 more minutes, whisk again. Have the egg yolks in a separate bowl. Beat them slightly. Add a tablespoon full of the hot mixture at a time to the egg yolks, stirring well after each addition. Do this until the yolk mixture is warm. (This will keep it from getting lumpy.) Then add the yolk mixture to the cooked mixture. Microwave in one minute increments, whisking each time, until the mixture is of pudding consistency. Whisk in the vanilla. Set aside.
• Put the 2/3 cup sugar into a small iron skillet. Cook, stirring constantly, on high until brown and bubbling. It will look like it's going to boil over. Pour IMMEDIATELY into cooked filling and whisk thoroughly. Divide between the 2 pie shells.
• Beat the egg whites and cream of tartar (if using) until foamy and slightly holding shape. Turn beaters on low speed. Add the 3/4 cup sugar. After sugar is mixed in, turn beaters on high again. Beat until meringue is hard to shake off a spoon (or it stays on beater when you turn off mixer and pull beaters out of bowl). Spread meringue onto filling all the way to the edges.
• Bake about 10 minutes or until brown. Watch closely. Turn off oven, open oven door slightly, and let pies cool in oven for 1 hour. Let pies cool completely on counter. Spray plastic wrap with Pam, cover pies and refrigerate.

EASY CARAMEL PIE

Steps:

• Remove paper wrapper from cans. Wash the cans and place them in a large pot. Cover with water and bring to a boil. Lower heat until there is a slow boil. Let cans boil until the ends begin to bulge out. Keep adding water to cover the cans as needed. This may take 2 to 3 hours. Remove pot from heat. Let the pot cool for a few minutes. Use tongs to remove the cans. DO NOT OPEN THE CANS. YOU WILL GET A NASTY BURN. After the cans have completely cooled, carefully open them. The contents are under pressure, so expect it to ooze out as you open the cans. Pour the brown contents into the pie shells. Refrigerate until ready to serve. When time to serve, top with whipped frosting. Be sure to lick the spoon -- life is short!

CARAMEL APPLE PIE

Steps:

• For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
• Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
• Preheat the oven to 375 degrees F.
• Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
• For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
• For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
• Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
• Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving - or don't if you can't wait!

CHOCOLATE CARAMEL PIE (NO BAKE)

Steps:

• Caramel layer:.
• Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
• Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
• Pour over prepared crust and refrigerate one hour.
• Truffle layer:.
• Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
• Pour over caramel layer and refrigerate one hour.
• Mousse layer:.
• In a double broiler melt chocolate chips, stirring constantly. Cool slightly.
• Beat heavy cream in a bowl until stiff peaks form. Beat in cooled chocolate.
• Beat ice cold evaporated milk until trails form.
• Beat into chocolate mixture just until blended DO NOT OVERBEAT!
• Spread over truffle layer and refrigerate for one hour.
• NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.

AMISH CARAMEL PIE

Steps:

• Boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor.
• Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil.
• Remove from fire; cool 5 minutes and stir once. Pour into 2 baked pie shells.
• Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.

CARAMEL PIE FILLING

Steps:

• In a bowl, dissolve the cornstarch with 3/4 cups water. Beat the egg yolks and stir them into the cornstarch mixture. Set aside.
• In a saucepan, cook 3/4 cup sugar over low to medium heat until it is completely melted and a golden-brown colour. Add the remaining 3/4 cup sugar, 1/2 cup butter, and the remaining 3/4 cup water.
• Bring the mixture to a boil and stir the until butter has melted and the sugar has dissolved completely.
• Stir the cornstarch and egg mixture into the saucepan and bring the mixture to a low boil, stirring it constantly. Continue to boil slowly until the mixture thickens.
• Take the mixture off the heat, stir it until smooth, and let it cool. Stir in the vanilla and pour the pilling into a baked pie crust.

O'CHARLEY'S CARAMEL PIE

Steps:

• Cook sweetened condensed milk in a 1 qt slow cooker (dip size) for 6-7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes.
• Pour into pie crust.
• Chill.
• Top with cool whip.
• If using nuts, sprinkle over top of cool whip.
• Enjoy!

WORLD'S BEST AND EASIEST CARAMEL PIE

Steps:

• Remove the labels from the 2 cans of sweetened condensed milk and place them in a large pot and cover with hot water. Cover them with 2-3 inches of water and place a lid on the pot.
• Simmer the pot of water and cans for 4 hours, yes four hours. It is very important that the cans never become uncovered with water as they can overheat and may pop and this ruins the whole thing.
• Keep them covered with water and boil for 4 hours.
• When the time is up, pour out the hot water and cover the cans with cold water just until you can handle them. They still need to be very warm.
• Open each can and scoop out the caramel and spread it into the prepared crust and refrigerate until completely set. Cover with your favorite topping, I prefer whipped cream.
• You will Love this pie!

HEAVENLY CARAMEL PIE

Steps:

• Heat oven to 450ºF.
• Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate.
• Bake 10 to 12 minutes or until light golden brown.
• Cool completely on cooling rack, about 15 minutes.
• In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans.
• Spread mixture over bottom of cooled pie crust.
• In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended.
• Fold in whipped topping just until blended (do not overmix).
• Spoon cream cheese mixture into pie crust.
• Refrigerate at least 2 hours until set.
• Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie.
• Cover and refrigerate any remaining pie.

CARAMEL PIE

Steps:

• Blend cream cheese and milk; fold in whipped topping.
• Spread half into the pie crust.
• Drizzle with half the caramel topping.
• Combine coconut and pecans; sprinkle half over the caramel.
• Repeat layers.
• Chill before serving.