1 large graham cracker pie crust 2 cans sweetened consensed milk 1 small container Cool Whip 1 small pkg. chopped pecans 1 package mini chocolate chips
Peel paper from cans of sweetened condensed milk. Place cans on their sides in a large pot and cover completely in cold water. Slowly bring pot to rolling boil and boil for 3 hours making sure to turn cans every 30 minutes or so.
At the end of 3 hrs allow cans to cool for 1 hr. (at least - this part is VERY important). Open cans of Milk and spread into pie pan. Cover with Cool Whip. Sprinkle nuts and chocolate chips all over the top. Refrigerate for 8 hrs. DELICIOUS.
This can be dangerous so be sure you never leave cans boiling on the stove without checking them!
This delicious copycat of O'Charley's is dead on. The filling for this pie can be prepared on the stove and set to chill in your refrigerator. Just be careful when boiling the condensed milk to avoid a can explosion.
Member since: Mar 17, 2002
rootntootn July 1, 2014 REVIEW:
Nothing says sweet and decadent like a caramel pie! Don't shy away from this simple recipe--with a little time and love, you too can make caramel that's sweet-as-pie (get it?). The extra heat from the sweetened condensed milk cans double the effort of the boiling pot while protecting the contents from burning.
J. Palunski November 4, 2013 REVIEW:
I'd seen recipes to make caramel by boiling the cans of condensed milk but hadn't actually tried it. The caramel it makes is soooooo good! This pie was delicious. And very simple too. I don't know if it's like what they serve at O'Charley's as we don't have them where I live.
Mamax2 April 9, 2012 REVIEW:
Tasted excellent! I let my cans boil for over 3 hrs, but they never floated, as stated in a previous post. I did have to keep adding water because it kept evaporating. Tasted just like O'Charley's!
rte231ocharley April 5, 2012 REVIEW:
If you can boil water, you can make this pie! Boil 3 hours, cool 1 hour, stir in can, pour in crust, freeze. Just that simple!
First bite took me right back to Ocharley's Lebanon, TN with
peep April 19, 2011 REVIEW:
I followed this recipe exactly. Served it to friends after dinner and got rave reviews...it's a keeper!
Guest Foodie November 24, 2010 REVIEW:
I have made this pie 4 times now, and everytime I make it i have reduced the cooling time by 15 minutes. I have found that the longer you let it sit, the harder it gets. I am down to 1 hr of cool time now, and its alot easier to come out of the can, and you don't have to use a mixer to loosen it up. It just pours our like real caramel. Oh, and another thing I differ from is I dont add the cool whip until it has sat in the fridge for at least 2 hrs. that way the cool whip wont melt. I have also added apple pie filling to the caramel, and it makes a wonderful apple-caramel pie.
cometreader September 16, 2010 REVIEW:
I couldn't believe this turned out without an explosion! I think it would be good with a little melted butter or vanilla flavoring to add a little more intense flavor. It was amazing though. It is necessary to use a mixer after cooling. Again I am amazed!
Guest Foodie September 23, 2008 REVIEW:
I made this pie for my family it was great!!! I did notice that you do have to whip the carmel after you pourit out of the can. If you don't boil the milk long enough it looks more white and doesn't taste as good but it is still fairly good. I didn't have any problem with mine being thick even when I didn't boil it long enough. I have made this several times.
Member since: Oct 22, 2007
dallen72703 October 22, 2007 COMMENT: if you want you caramel pie to be like O'Charley's you need to whip your caramel with a hand mixer or by hand if you have the POWER, before you spread it in the pie shell.
ocharleys waitress February 26, 2006 REVIEW:
one thing very IMPORTANT about making this pie, you must add 2-3 tablespoons of oil in the water. While boiling. I don't know why we do this at work and it's in the ocharley's recipe. It has something to do with the can exploding. Also a good indicator of when the carmel is ready the can will float. We also let our cans sit 2-3 hours makes a better pie. Also they are frozen immeadiately afterwards. And served frozen. happy carmel making.
mandysnarf December 31, 2005 REVIEW:
I make this all the time for my kids. They absolutely love it. Be sure to leave the milk boiling for 3 or more hours. Any less will cause the pie to be runny.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.