Caramel Pie I Recipes

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.

CHOCOLATE CARAMEL CHEESECAKE PIE {NO BAKE}

Steps:

• Add 4 tablespoons of the melted Challenge butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If it seems to be dry at all, add the remaining 2 tablespoons of melted butter and mix again.
• Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
• In a microwave-safe bowl, add the chocolate chips. Heat for 20-second intervals until the chips have melted. Set aside.
• In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
• Beat in the Challenge butter, sugar, and vanilla until combined.
• Fold in the melted chocolate chips and whipped topping.
• Pour half the filling on top of the graham cracker crust.
• Top the filling with half the of the marshmallow fluff (I used a piping bag for this), 2 tablespoons of hot fudge topping, and 2 tablespoons of caramel. I made a circular pattern with the toppings. You may need to warm the toppings slightly to get them to pour easily.
• Pour the second half of the chocolate cream cheese filling on top of the marshmallow, fudge, and caramel.
• Top with the remaining marshmallow fluff, fudge, and caramel.
• Refrigerate for 2-3 hours before serving.
• Serve with whipped topping.

OLD FASHIONED CARAMEL PIE

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.

CARAMEL APPLE PIE I

Steps:

• Preheat oven and cookie sheet to 400 degrees F (205 degrees C).
• Stir together the sugar, cornstarch and cinnamon. Toss with the apples in a mixing bowl.
• Pour the mixture into the first unbaked pie shell then drizzle the caramel topping over the top. Sprinkle with pecans. Place the second pie shell over this and flute the edges. Cut slits in the top crust to allow steam to escape then place on preheated cookie sheet.
• Bake 45-50 minutes, until golden brown. Cool for 1 hour before slicing. Top with whipped topping, if desired.

CARAMEL PIE II

Steps:

• Pour the condensed milk into a heatproof bowl. Set over a pan or pot of simmering water. Cook, stirring occasionally for about 2 hours, replacing water as needed. (It is extremely important not to let the water run out!) When ready, the milk should be deep golden brown and thick.
• Pour the caramelized milk into graham cracker crust and allow to cool. Top with whipped topping before serving.

OLD FASHIONED CARAMEL PIE

Steps:

• In a medium saucepan, mix together 1 cup sugar, flour, salt, milk, and egg yolks, stirring until smooth. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat and set aside.
• Sprinkle remaining 1 cup sugar in a 10 inch cast iron skillet. Cook over medium heat, stirring constantly until sugar is caramelized. Remove from heat and carefully pour into warm cream mixture. Stir until smooth. Pour mixture into pastry. Chill completely and serve with whipped cream

CARAMEL PIE I

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.

CARAMEL APPLE PIE

Steps:

• Prepare the caramel sauce and set aside.
• Preheat the oven to 400°. Press the bottom crust into a 9 inch pie pan and trim the excess with a sharp knife. Set in the fridge until the filling is ready.
• In a small bowl mix the sugar, cornstarch, cinnamon, nutmeg and salt. In a medium bowl toss the sliced apples together with the spiced sugar mixture and the lemon juice. Pour into the chilled pie shell.
• Generously drizzle about half of the caramel sauce over the apples and then top with the lattice crust. Brush the top crust with the egg wash and sprinkle with course sugar.
• Place the pie on a baking sheet to prevent over spilling on the bottom of your oven and bake for 50 minutes, or until the filling is bubbling and the crust is nice and golden brown.
• Allow to cool on a rack for 20-30 minutes before drizzling more caramel sauce over the top.