Since I knew we'd have some ugly weather in the area today, I opted out of BBQ and decided to make Caramel Pie for some friends in preparation of the "Breaking Bad" season premiere tonight. For anyone who has had this at O'Charley's restaurants, it's identical except I deleted the crushed nuts (we've got someone here who has a peanut allergy). This is a very rich dessert but it definitely a taste of "home" for me as I haven't had this since I moved to Texas back in 2002.
Caramel Pie
• One (1) graham cracker pie crust
• Two (2) fourteen-ounce cans of sweetened condensed milk
• One (1) small tub of Cool Whip (can used Redi-Whip from a can if you choose)
• Handful of semi-sweet chocolate morsels (optional)
• Handful of finely chopped dry roasted peanuts (optional)
Instructions
1. Take the labels off the cans of condensed milk and scrub the glue off the cans.
2. Line a crockpot with parchment paper or even a bit of tinfoil (it will protect the crockpot against rust rings from the cans of condensed milk).
3. Shake the cans of milk to evenly distribute the contents and then place into the crockpot.
4. Fill the crockpot with warm tap water to at least two inches above the cans.
5. Set to low, cover and cook for four hours.
6. Using tongs, flip the cans in the crockpot and continue cooking on low for another four hours.
7. Remove the heated cans with tongs and set aside to cool.
8. When the cans have cooled to where you can handle them, open the cans into a bowl and stir the contents to smooth consistency. You may want to spray the bowl with Pam to avoid sticking.
9. Spoon the caramel into the pie shell.
10. Top with whipped cream and sprinkle chocolate morsels over the top. Do the same for the optional peanuts if you choose.
11. Refrigerate with the pie lid on overnight and serve. I threw it in the freezer for a little over an hour and it firmed up nicely ...
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