Heavenly Caramel Pie Recipes

HEAVENLY CARAMEL PIE

Steps:

• Heat oven to 450°F. 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.

CARAMEL HEAVENLIES

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.

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.

HEAVENLY CARAMEL PIE

Steps:

• Graham Cracker Crust:
• Crush Graham Crackers into 1 1/2 cups of crumbs
• preheat oven 375
• In a small saucepan or microwave melt butter
• In medium sized bowl or food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal
• Press into a 9-10 inch pie pan. Try to make the crust about 1/8th inch evenly all around.
• Bake approx 8 to 10 minutes. Remove from oven and let cool before filling.
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• Heavenly Caramel Pie:
• 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

HEAVENLY CARAMEL 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.

HEAVENLY CHOCOLATE PIE

Steps:

• In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.

CARAMEL PIE WITH MERINGUE TOPPING

Steps:

• To make the caramel pie:.
• Preheat the oven to 350 degrees. Caramelize 1 cup of sugar by placing it in a medium iron skillet (or heavy bottomed skillet) over medium heat. Begin stirring with a wooden spoon. The sugar will come together in pieces the size of almonds. Continue to stir until the sugar becomes like syrup and is the color of caramel. Take your time with this step; don't rush it. While the sugar is heating up, put the remaining 1 cup of sugar, flour and salt in a large saucepan. Mix well, and gradually add the milk. Add the beaten eggs. Cook over low to medium heat until hot, stirring constantly.
• Add the caramelized sugar to the milk, stirring quickly. Cook until thick, continuing to stir. Add the butter, and pour into the pie shell. Top with the meringue and bake for 8 to 10 minutes.
• To make the Meringue Topping: Beat the egg whites and cream of tartar in the bowl of an electric mixer until soft peaks form. Gradually add the sugar, and continue beating until stiff. Spread the meringue on top of the pie and bake.

HEAVENLY CHOCOLATE MOUSSE PIE

Steps:

• 1. Chill small mixing bowl.2. In large mixing bowl beat sweetened condensed milk, chocolate and vanilla on medium speed of electric mixer until combined. Refrigerate for 15 minutes.3. Meanwhile, in chilled bowl beat cream on medium speed of electric mixer until soft peaks form.4. Stir chocolate mixture. Fold whipped cream into chocolate mixture. Spread in crust. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.