Heavenly Caramel Pie Recipes

Steps:

• 1. If using ready-made pie crust then thaw it out. With a fork, poke holes all over the crust. Place it in the oven at 400 degrees for 10-13 minutes. Set aside.
• 2. Place butter in frying pan and melt. Add the coconut and pecans. Stir together and toast until golden brown. Set aside to cool.
• 3. Mix cream cheese and sweetened condensed milk with mixer.
• 4. Fold in Cool Whip with a wooden spoon.
• 5. Layer in each, deep dish pie shell 1/4 cream cheese mixture.
• 6. Add 1/4 of the caramel.
• 7. Add 1/4 pecan mixture. Do this 2 times for each ingredient and each pie shell.
• 8. Drizzle a little caramel on top for appearance.
• 9. Freeze (can keep up to 6 months). Note: I didn't freeze the one we ate today. Not perfectly set, but time will tell on that. We cut into it. By the way... There's an extra one in the freezer if you stop by.
• 10. If you want to make a fresh pie crust, here is a recipe for https://www.justapinch.com/recipe/flaky-pie-crust-by-peggi-anne-tebben-cookiequeen

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows., In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla., Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned,14-16 minutes. Cool completely in pan on a wire rack., Using foil, lift cookies out of pan. Cut into triangles; discard foil.

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.

Steps:

• 1. Graham Cracker Crust:
• 2. Crush Graham Crackers into 1 1/2 cups of crumbs
• 3. preheat oven 375
• 4. In a small saucepan or microwave melt butter
• 5. In medium sized bowl or food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal
• 6. Press into a 9-10 inch pie pan. Try to make the crust about 1/8th inch evenly all around.
• 7. Bake approx 8 to 10 minutes. Remove from oven and let cool before filling.
• 8. ....................
• 9. Heavenly Caramel Pie:
• 10. In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust
• 11. In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended. Fold in whipped topping just until blended (do not overmix). Spoon cream cheese mixture into pie crust. Refrigerate at least 2 hours until set
• 12. Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie

Steps:

• Heat oven to 450ºF.
• Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate.
• Bake 10 to 12 minutes or until light golden brown.
• Cool completely on cooling rack, about 15 minutes.
• In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans.
• Spread mixture over bottom of cooled pie crust.
• In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended.
• Fold in whipped topping just until blended (do not overmix).
• Spoon cream cheese mixture into pie crust.
• Refrigerate at least 2 hours until set.
• Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie.
• Cover and refrigerate any remaining pie.

Steps:

• Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
• Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
• Filling: Beat the egg yokes until thick.
• Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
• Cook in a double boiler until thick, stirring constantly.
• Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
• Loosely cover the pie in the fridge.