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O'Charley's Caramel Pie

recipe at a glance
Rating: 5/5 5 stars
9 reviews
1 comment


recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   8

  

recipe id: 31696
cook method: stovetop

O'Charley's Caramel Pie Recipe
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ingredients

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

directions

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!


nutrition

828 calories, 41 grams fat, 109 grams carbohydrates, 12 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: gennyblake



ratings & reviews



number of 5 star votes on this recipe
778%
number of 4 star votes on this recipe
222%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe1



Guest at CDKitchen.com



recipe rating
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.



Guest at CDKitchen.com



recipe rating
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!



Guest at CDKitchen.com



recipe rating
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



Guest at CDKitchen.com



recipe rating
I followed this recipe exactly. Served it to friends after dinner and got rave reviews...it's a keeper!



Guest at CDKitchen.com



recipe rating
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.



Guest at CDKitchen.com



recipe rating
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 at CDKitchen.com



recipe rating
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.



Registered Member at CDKitchen.com
Oct 22, 2007

dallen72703
Member since: October 22, 2007
question or 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.



Guest at CDKitchen.com



recipe rating
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.



Guest at CDKitchen.com



recipe rating
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.

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