I wortked at O'Charley's restaturant and this is their recipe exactly - except they boil the large cans. I make this for family holidays using 2 small cans of low fat or fat free sweetented condensed milk. You have to put it in a bowl and "whip" it for a minute to get the lumps out. Everyone loves it! Try nuts and whipped cream or vanilla ice cream.
This pie is rich, delicious, and easy...a couple of tips though... It takes 2 cans to fill one pie crust, and make sure cans are completely submerged in the water at all times. If the water evaporates and leaves the top of the cans dry, the caramel will have uneven texture and may taste "grainy"
I didn't have a pie crust, but my curiosity got the better of me. After spooning a bit of the finished product into a small dish, I set it into the freezer for a few minutes to let it cool and thicken. While slowly savoring each and every delicious spoonful, one thought kept running through my mind- "Father, forgive me, for I have sinned..."
Okay this recipe is close to the recipe the waitress gave me at O'Charleys restaurant but you use 2 cans cond. milk and only boil for 2 hours you then cover with whipped topping and mini chocolate chips and pecan pieces. It is DIVINE!!!!!!!
Very good. The safest way to make caramel from swc in the can is to put the can(s) in your crockpot, Add enough water to cover the can(s) by an inch,then cook on LOW for 8 hours. No danger of water running too low and having to repaint the kitchen.
Rich rich rich! To make the English "Banoffee Pie" add 1 1/2 pounds of sliced bananas on top of the caramel and top with fresh whipped cream with a small amount of instant coffee dissolved in it before beating. CAUTION It is extremely important to add more boiling water frequently during the cooking of the sweetened condensed milk. 4 hours is a long time and if it is allowed to boil dry the can will explode causing a mess and possibly injury.
I made this pie for Thanksgiving. It reminded me of O'Charley's Ooey Gooey Caramel pie. I made the sweetened condensed milk for 4 hrs and a day ahead of time so it would be just right to put in the graham cracker shell. I made it and after the first piece was taken out it started to run to the open space. Should I have whipped it with mixer or what. It was thick and creamy when I put it in the pie shell. I made sure to keep it refrigerated but it sunk in anyway. What can I do next time to keep it from sinking into the extra space? I want it to hold like pies should. Please tell me what I should do next time. E-mail me at lori76@cox.net
My curiousity got the best of me on this one and I had to give it a try. The previous reviewer is correct- the consistency when you are done boiling it is similar to cream of mushroom soup and is not asthetically pleasing. However once it cools it resembles lemon meringue in consistency. And the taste is wonderfully rich and buttery! I topped it with cool whip sprinkled some Heath candy pieces on top and drizzled chocolate sauce over it. It looked great and tasted delicious! Will definitely make again.
This was the easiest thing I've ever made! It tasted amazing too. My husband loved it! I will second everyone's comments about using two cans though one isn't enough. Also I only boiled mine for 2.5 hours not 4. The caramel was a perfect consistency and tasted great. I also took a handful of chocolate chips and stirred them into the caramel when it was still hot so they melted and gave it a nice chocolaty taste. Just be careful when opening the cans. Wait until they've cooled down enough to where you can hold it in your hand and not burn yourself. Then after you puncture the can with the can opener wait a second for the air (and a bit of caramel) to escape before you continue opening otherwise you'll have caramel on your ceiling.
