O'Charley's Caramel Pie
recipe at a glance
5 stars - 10 reviews
ready in: over 5 hrs
serves/makes: 8recipe id: 31696cook method: stovetop
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!
828 calories, 41 grams fat, 109 grams carbohydrates, 12 grams protein per serving
ratings & reviews
|Nov 4, 2013 J. Palunski
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.
Apr 9, 2012 Mamax2
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!
Apr 5, 2012 rte231ocharley
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
Apr 19, 2011 peep
I followed this recipe exactly. Served it to friends after dinner and got rave reviews...it's a keeper!
Nov 24, 2010 Guest Foodie
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.
Sep 16, 2010 cometreader
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!
Sep 23, 2008 Guest Foodie
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.
Oct 22, 2007 dallen72703Member since: October 22, 2007
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.
Feb 26, 2006 ocharleys waitress
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.
Dec 31, 2005 mandysnarf
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.
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