Bonnies Krispy Caramel Cream Pie Recipes

CARAMEL CREAM PIE

Steps:

• Add the sugar to a small saucepan over low heat. Gently stir the mixture.
• The sugar will starts to form lumps. Continue to gently stir. It will eventually turn into a smooth amber liquid without lumps.
• Carefully add in the chopped butter. Whisk until the butter is fully melted and incorporated.
• Remove from the heat and whisk in the cream until the mixture is smooth. Allow the caramel to cool. Note: this recipe will make about 1 cup total of caramel sauce - you will not use all of it in the caramel filling for the pie.
• Add the cookies (wafers and filling) to a food processor and pulse until fine crumbs. Or place in a Ziploc bag and crush with a rolling pin.
• Mix the cookie crumbs with the melted butter.
• Press the mixture into the bottom and up the sides of a 9-inch pie pan. Place in the fridge as you make the filling.
• In a large bowl, whip the cream until stiff peaks form.
• In a separate large bowl, beat the cream cheese until smooth. Beat in the powdered sugar and cooled 1/2 cup of salted caramel sauce
• Using a large rubber spatula, gently fold in the whipped cream until the mixture is smooth and even.
• Spoon the mixture into the cookie crust and smooth the top.
• Cover the pie plate, and place in the fridge for 6 hours to set before serving.
• Beat the whipped cream until stiff peaks form.
• Spread the whipped cream over top of the pie, and drizzle with more caramel sauce.
• Slice pieces using a thin, sharp knife (not a table knife) being sure to slice all the way through the crust. I find the first piece can be a little hard to get out of the pie plate, but after that, they cut more easily.

CARAMEL PIE

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.

CARAMEL CREAM PIE

Steps:

• Boil the cans of sweetened condensed milk (labels off, unopened) in a large pot for 3 hours. Make sure the water stays above the cans.
• Let cool 1 hour.
• CAREFULLY open the cans and pour into large bowl.
• Fold in marshmallow cream.
• Pour into pie shell.
• Chill in refrigerator overnight.
• Top with whipped topping and enjoy!

CHRISTMAS WITH THE KRANKS CARAMEL CREAM PIE

Steps:

• Place the cans of sweetened condensed milk (labels off, unopened) in a large pot; bring to a boil, then lower the heat and simmer for 3 hours, making sure the water stays above the cans. Let cool 1 hour. CAREFULLY open the cans and scoop contents into large bowl. Fold in the marshmallow cream. Pour into pie shell. Chill in refrigerator for several hours or overnight. Serve topped with whipped topping. When cooked that long, the sweetened condensed milk turns into caramel.

BONNIE'S KRISPY CARAMEL CREAM PIE

Steps:

• 1. MAKE THE CRUST FIRST You will need Rice Krispie Cereal, peanut butter (crunchy or smooth) and white Karo syrup.
• 2. Mix the crust ingredients together in a large bowl and stir gently to combine.
• 3. Divide the crust mixture into two pie pans. Dampen your fingers with water, and pat the crust evenly over the bottom of the pie pan and up the sides. Place the two shells in the freezer for about 15 minutes.
• 4. MAKE THE FILLING I use Kroger Caramel Delight ice cream. It is 64% less fat, and it is so delicious and creamy that you would never know it is lower in fat.
• 5. Using a large mixing bowl, add the peanut butter to the ice cream and fold it in. Work fast so the ice cream doesn't melt.
• 6. Spoon the ice cream into the chilled, prepared pie pans. Smooth the top and cover with Press and Seal wrap and place the pies in the freezer until firm, about an hour or two.
• 7. To serve, add a dollop of whipped cream if you wish. Enjoy!