Rating: 4.51 stars
65 Ratings
  • 5 star values: 47
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0

Easy caramel pie! And it tastes almost like the caramel pie from a well-known chain restaurant! Garnish with chocolate chips and nuts if desired.

Recipe Summary test

prep:
5 mins
cook:
2 hrs
total:
2 hrs 5 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the condensed milk into a heatproof bowl. Set over a pan or pot of simmering water. Cook, stirring occasionally for about 2 hours, replacing water as needed. (It is extremely important not to let the water run out!) When ready, the milk should be deep golden brown and thick.

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  • Pour the caramelized milk into graham cracker crust and allow to cool. Top with whipped topping before serving.

Nutrition Facts

640 calories; protein 9.7g; carbohydrates 85.7g; fat 30.1g; cholesterol 33.3mg; sodium 309mg. Full Nutrition
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Reviews (66)

Most helpful positive review

Rating: 5 stars
07/17/2006
I make this pie all the time and everyone loves it! I use the fat free sweetened condensed milk and it tastes just as good! I also allow my cans to cool for 40 minutes on one side then flip over for another 40 minutes. If not there is a build-up of pressure and it's a pain to open the cans. I let the pie cool in the fridge for at least 8 hours otherwise the caramel is not sweet. Be sure to add the cool whip after it has cooled b/c it will melt if the pie is still warm. I also garnish with mini chocolate chips. Read More
(38)

Most helpful critical review

Rating: 3 stars
04/16/2010
This pie was okay very sweet. It probably would have been better with on top of apples or bananas but not plain. Read More
(3)
65 Ratings
  • 5 star values: 47
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/17/2006
I make this pie all the time and everyone loves it! I use the fat free sweetened condensed milk and it tastes just as good! I also allow my cans to cool for 40 minutes on one side then flip over for another 40 minutes. If not there is a build-up of pressure and it's a pain to open the cans. I let the pie cool in the fridge for at least 8 hours otherwise the caramel is not sweet. Be sure to add the cool whip after it has cooled b/c it will melt if the pie is still warm. I also garnish with mini chocolate chips. Read More
(38)
Rating: 5 stars
11/05/2003
Great simple recipe. To the other reviewer let the can completely cool before opening. You can boil more at the same time for another pie later. This is the O'Charleys Caramel Pie. We made them the very same way when I worked there way back when. The best Caramel Pie on this site. Read More
(36)
Rating: 5 stars
12/27/2006
Thank you for this recipe! It is absolutely delicious. I made it as the recipe states the first time. The second time I made it I put the cans of sweetened condensed milk in a slowcooker all day and it turned out great. Read More
(26)
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Rating: 4 stars
12/11/2006
After reading some of the reviews I decided to boil the cans a little longer to have a thicker pie. It turned out wonderful! But I agree with the user who said to let the cans cool for 40 min. then flip and cool for another 40 min. It helps the caramel to thicken for a fuller pie not runny. I topped this with cool whip then drizzled caramel on top....it was a smash hit for a quick version! Read More
(23)
Rating: 5 stars
10/11/2008
My mother and I are huge fans of the O'Charley's caramel pie and that's why I tried this recipe. It was exactly the same! I let the two cans of sweetened condensed milk boil for three hours. Then I let them cool in the can for 40 minutes. After that I poured them into the graham cracker crust and refrigerated for 8 hours before topping with whip topping. Read More
(11)
Rating: 4 stars
08/29/2002
You only need a small piece of this pie because it is very sweet. It is a good recipe and the caramel is real. Read More
(10)
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Rating: 5 stars
12/25/2004
Best ever! So easy so good. I filled 24 mini-tart shells skipped the whipped topping and they were a hit at the Christmas Eve party. I even have a can leftover for next time! Read More
(8)
Rating: 5 stars
12/30/2005
I love this recipe. I have made it the past two years for the holidays. I have never had anyone tell me it has an aftertaste. I only get asked to make more and more every year. I cook mine 3 hours and then leave in the can for an hour out of the water to cool. Then I refrigerate it for 8 hours. Yummy! Read More
(7)
Rating: 5 stars
05/16/2007
This recipe is awesome!!! It tastes EZACTLY like the one from O'Charleys which rocks b/c that is what I was trying to make. The only thing I did differently from the recipe was take the condensed milk out of the can and put it into the heatproof bowl and stirred every 15 minutes for about 2 1/2 hours. I DID NOT BOIL IN THE CAN. I also used Fat Free Sweetened condensed milk. It was SOOO good!!!! Read More
(7)
Rating: 3 stars
04/16/2010
This pie was okay very sweet. It probably would have been better with on top of apples or bananas but not plain. Read More
(3)