Years ago I was told the secret to making caramel pie like that served at O’Charley’s restaurant. Today, I’m going to share the secret with you.
Ingredients for two pies:
- 3 cans sweetened condensed milk (do NOT use low-fat or fat-free versions – it doesn’t work well)
- 2 graham cracker pie crusts
- 12 oz. of thawed whipped topping
- about 1/4 of a bag of semi-sweet chocolate chips
- chopped pecans
Peel or soak the labels off the cans of milk and place in a Dutch oven filled with water. Place the Dutch oven on the stove and bring the water to a boil. Heat may be reduced but a low boil must be maintained. For a minimum of four hours, five if you want to be certain the milk caramelizes well, continue boiling the cans. IMPORTANT: 1) Continue turning the cans, so the milk cooks evenly and 2) continue adding warm water so that the water is always covering the cans.
Pour off the water and let the cans cool.
Once the cans are cool, open the cans and spoon the caramel into the prepared graham cracker crusts evenly. Cover and chill overnight or for several hours.
Remove the cover and spread the whipped topping evenly on both pies. Sprinkle chocolate chips and chopped pecans on both pies. Cover and keep cold until ready to serve.
The pie is very rich, so it is suggested that you slice the pie into no larger than eight pieces.