Copycat Ocharleys Caramel Pie Recipes

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!

Steps:

• 1. Remove labels from condensed milk, DO NOT OPEN CANS!
• 2. Place unopened condensed milk cans inside crock pot. Pour water to fill crock pot and barely cover the cans. Turn on low and cover for 7 hours.
• 3. When the 7 hours have finished, turn off the crock pot and remove the cans. Once cans are cool enough to handle, remove tops and pour into pie crust. Smooth out the top of caramel with spoon or spatula. DO NOT ADD COOL WHIP UNTIL COMPLETELY COOL!
• 4. Once completely cooled, top with cool whip and garnish with pecans and mini chocolate chips. ENJOY!

Steps:

• 1. Peel off the labels from the sweetened condensed milk cans. Place them into a 6-8 quart pot. Add enough water to cover the cans completely.
• 2. Bring the water to a boil. Turn the cans upside down every 30 minutes for 3 hours.
• 3. After 3 hours of boiling, place the cans in a cool water bath until you can handle the can without burning yourself.
• 4. Open all of the cans and put the caramel into a large mixing bowl. Using a hand held mixer, blend all three cans until the caramel is smooth. Put mixture into the pie crust. Put caramel pie in the freezer for a few hours to firm up.
• 5. Serve cold and top each slice with whip cream and nuts or even miniature chocolate chips.