Super Easy Caramel Pie Recipe 345 Food

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 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.

EASY CARAMEL-PECAN PIE

Steps:

• Flute edges of the thawed pie pastry as desired then prick bottom and sides with a fork.
• Bake in a 400 degree oven for for about 6 minutes or until lightly browned.
• Combine the caramels, butter and 1/4 cup water in a large saucepan over medium heat; cook stirring with wooden spoon constantly for about 6-7 minutes, or until the caramels and butter are melted, remove from heat.
• In a bowl whisk together the sugar, eggs, vanilla and salt until blended; add to the caramel and mix until thoroughly combined.
• Stir in the chopped pecans.
• Pour into the prepared pie crust.
• Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 20 minutes more (cover the pie crust edges to prevent overbrowning if necessary).
• Cool and top with whipped cream or vanilla ice cream.

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.

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!

SALTED CARAMEL PIE

Steps:

• Preheat the oven to 350 degrees.
• In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425 degrees.
• Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary (watch water level carefully). The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills. (You may have many lumps, but it will work out.)
• Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
• In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until very firm peaks form. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.