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.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 42.8 g, Cholesterol 13.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 178.1 mg, Sugar 37.1 g
ICE CREAM PIE WITH EASY CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
- For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
- For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
- To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.
CARAMEL PIE
I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL PIE I
A rich pie that tastes like caramels.
Provided by Cathie
Categories Desserts Pies No-Bake Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Cream together butter or margarine, flour, and sugar.
- Slightly beat egg, and add it plus milk to creamed mixture.
- Cook over medium heat, stirring constantly until thickened. Cool, and add vanilla.
- Pour into baked pie crust. Refrigerate. Serve with whipped cream.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 37.3 g, Cholesterol 37.1 mg, Fat 10.7 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 5 g, Sodium 154 mg, Sugar 27.2 g
EASY APPLE CARAMEL PIE
This really is a perfect pie.
Provided by deb martin
Categories Desserts Pies Apple Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix sugar, flour, cinnamon, and nutmeg together in a bowl. Mix in apple slices.
- Place 1 pie crust in a 10-inch deep-dish pie plate. Add the apple mixture, gently pressing to pack in the filling. Dot with butter. Cover with the top pie crust and finish edges to your liking. Cut slits into the top crust. Place pie plate on a baking sheet.
- Bake in the preheated oven until golden brown, about 1 hour.
- Heat condensed milk in a saucepan over medium heat. Stir constantly, until caramel forms, about 15 minutes. Pour caramel sauce over the hot pie.
Nutrition Facts : Calories 655.5 calories, Carbohydrate 98.4 g, Cholesterol 31.9 mg, Fat 26.5 g, Fiber 4.8 g, Protein 8.8 g, SaturatedFat 10.4 g, Sodium 357.4 mg, Sugar 60.8 g
EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL
Provided by Trisha Yearwood
Categories dessert
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
- Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
- Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.
EASY CARAMEL PIE
This recipe uses three simple ingredients,. It is perfect for entertaining, because it cooks on the back of the stove while everything else is being prepared for dinner. It can be made the day before. The cook time does not include the time it takes to boil the sweetened condensed milk. This pie recipe was shared with me by a friendly grocery check-out clerk that I used to swap recipes with each week. She liked my soups and I liked her desserts.
Provided by Miss Fannie
Categories Pie
Time 5m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 384, Fat 18.4, SaturatedFat 8.4, Cholesterol 39.7, Sodium 272.8, Carbohydrate 50.2, Fiber 0.5, Sugar 40.9, Protein 6.1
EASY FREE-FORM CARAMEL APPLE PIE
Enjoy an Easy Free-Form Caramel Apple Pie tonight! This rustic caramel apple pie dessert can be savored at a fancy B&B or made at home in under an hour.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Microwave caramels and milk in medium microwaveable bowl on HIGH 2 min. or until caramels are completely melted, stirring after each minute. Cool 5 min.
- Meanwhile, unroll pie crust on parchment-covered baking sheet; roll into 12-inch round.
- Spread cream cheese onto pie crust to within 2 inches of edge; drizzle with 1/2 the caramel sauce. Arrange apple slices over crust, overlapping as needed to form even layer. Dot with butter; drizzle with remaining caramel sauce. Fold edge of pastry over apples, leaving center uncovered. Sprinkle with cinnamon.
- Bake 25 to 30 min. or until apples are tender and crust is golden brown. Cool completely.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
OLD FASHIONED CARAMEL PIE
This pie is made mostly the old fashioned way. I caramelize the sugar in an iron skillet, but I make the rest of the filling in the microwave. My mom taught me to make this. She just dumps the ingredients in, though, so I had to make her let me measure before she "dumped" so I could write down the recipe. This recipe sounds long and involved, but is really easy. I do it from memory now. My kids won't even try caramel pie from a restaurant. They say they can tell by looking at restaurant caramel pies that they won't be as good!
Provided by CaramelPie
Categories Pie
Time 30m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
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.
NO-BAKE CARAMEL PIE RECIPE
Wow the crowd with our No-Bake Caramel Pie Recipe. They won't believe this No-Bake Caramel Pie Recipe is made simply by melting and mixing ingredients.
Provided by My Food and Family
Categories Home
Time 5h5m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Bake pie crust as directed on package; cool completely.
- Meanwhile, cook caramels and water in saucepan on low heat 10 to 12 min. or until caramels are completely melted, stirring frequently. Add dry pudding mix and milk; stir. Bring to boil, stirring constantly. Pour into bowl; cover surface with plastic wrap, with plastic wrap pressed against surface of pudding. Refrigerate 30 min. or until slightly thickened.
- Stir pudding mixture; pour into crust. Combine COOL WHP and marshmallows; spread over pie. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 45 g, Fiber 0 g, Sugar 31 g, Protein 4 g
CARAMEL PECAN PIE
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
- In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
- Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g
EASY BANANA CARAMEL PIE -ONLY 5 INGREDIENTS!!
This is so simple and easy. It is a huge hit with our families and is always requested at family gatherings. I usually keep a couple of cans of boiled condensed milk in my fridge around the holidays for last minute pies! The banana and caramel combo will melt in your mouth!
Provided by ItalianDiva40
Categories Dessert
Time 25m
Yield 2 PIES, 8-16 serving(s)
Number Of Ingredients 5
Steps:
- Remove paper from cans and submerge in saucepan with enough water to cover cans by at least 2 inches. Boil for 2 1/2 hours. Remove from water with tongs and let cool. (can be boiled ahead of time and stored in fridge.).
- pierce pie shells with fork along bottom and sides.
- bake pie shells for 10 mins or until light brown.
- slice bananas to desired thickness.
- place bananas in a large bowl and toss with lemon juice. (this will keep them from turning brown).
- using a slotted spoon place an even amount of bananas into each pie shell, carefully allowing some of the excess lemon juice to drain off.
- add 1 can of caramelized milk to each banana pie and smooth over bananas. (tip- if caramel is too thick, empty it into glass dish and microwave for 1 minute until soft before adding to pies.).
- top with whip cream and enjoy!
EASY CARAMEL APPLE PIE
Make and share this Easy Caramel Apple Pie recipe from Food.com.
Provided by Charmie777
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, combine caramels and flour.
- Add apples, caramel topping and lemon juice; mix well.
- Pour mixture into pie crust.
- Top with pecans.
- Bake on preheated baking sheet in 375º oven for 40-45 minutes until crust has browned.
- Cool.
Nutrition Facts : Calories 388.4, Fat 15, SaturatedFat 3.3, Cholesterol 1.5, Sodium 305.2, Carbohydrate 63.6, Fiber 3.3, Sugar 19.5, Protein 4
SALTED CARAMEL PIE
This super easy caramel lovers' (non-chocolate) dream pie is from Simplethings Sandwich & Pie Shop in Los Angeles. The filling is sweetened condensed milk sprinkled lightly with sea salt and baked until thick and gooey, then chilled in a simple graham cracker crust. Chill time not included. To Make Ahead: The recipe can be prepared through Step 2 up to 5 days ahead. Refrigerate the crust and filling separately.
Provided by gailanng
Categories Pie
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 664.1, Fat 37.7, SaturatedFat 23, Cholesterol 130.5, Sodium 214, Carbohydrate 74.5, Fiber 0.4, Sugar 66.8, Protein 10
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