Heavenly Caramel Pie Recipes

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:

• Preheat oven to 350.
• Pour apple pie filling and fried apples in a 13x9 pan evenly.
• Sprinkle apples with spices and sugar.
• Pour dry cake mix over spices.
• Dot with butter.
• Sprinkle with nuts.
• Bake 45 minutes-1 hour, until cake is brown and bubbling on sides.
• Serve warm with ice cream.

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.

Steps:

• Melt the butter in a heavy skillet over medium heat. Add the coconut and pecans and cook, stirring gently and frequently, until lightly browned.
• Combine the cream cheese and milk and beat with an electric mixer on medium speed until smooth. Gently fold in the whipped topping, then pour half of the mixture into the crust. Warm the caramel in the microwave for 30 seconds and stir; this will make drizzling easier. Drizzle half of the caramel over the filling, and then sprinkle with about half of the coconut-pecan mixture. Repeat with another layer of filling, then caramel sauce, then coconut and pecans.
• Cover the pie with plastic wrap and freeze for at least 8 hours. Let the pie stand at room temperature for 5 minutes before slicing.