As soon as the maniacs are asleep on Halloween, I rummage through their candy bags, “checking to make sure everything’s safe to eat” and possibly stealing a few items to hide for myself. Among the little treasures, I like to look for those little individually wrapped caramel cubes. I love them!
I have always loved them!
I LOVE CARAMEL!
My cousin Amy Lauren introduced me to this caramel pie one Thanksgiving that is sinfully delicious, as if you melted hundreds of those little cubes…without the torture of unwrapping each one of them. It’s SO STINKIN’ EASY!
This is another 3 ingredient recipe. I’m sure you’re wondering if I ever cook real food anymore. I do, but I’m simplifying at this point…can you blame me? :) I actually cooked this lasagna for dinner, which was a recommendation from a friend and it was delicious! Thanks Amanda! It was even more delicious followed by a big fat piece of CARAMEL PIE!!!
Graham Cracker Crust, 2 Cans of Eagle Brand Sweetened Condensed Milk, Cool Whip
(You can make your pie low fat if that’s your thing. It’s not mine! You can use Fat Free or Low Fat Eagle Brand and Fat Free Cool Whip. If you’re hard core, you could even make your own graham cracker crust from Reduced Fat Graham Crackers.)
Remove the paper from the Eagle Brand cans.
IMPORTANT NOTE: You will need to add water! Set your timer, so you don’t forget that these cans are boiling on your stove top. You will need to monitor it and add water a few times over the 3 hour period.
Carefully remove the cans.
Caution: These cans are HOT and the caramel is HOT and it does have a tendency to ooze HOT liquidy caramel once you open the can. I recommend using a can opener that removes the whole top and lip of the can, not the old school kind that punctures the top. The can opener that punctures the top does produce more oozing. Are you awed and impressed by my word choices? :)
You can see the oozing goodness below. Look at that beautiful, golden brown, caramel color! Can you believe how easy that was?
Cover the pie and place it back in the freezer until you’re ready to serve it. It is much better when it’s served cold. Oh it is just so smooth and caramel-y and good!
How could this taste bad?
Recipe for Eagle Brand Caramel Pie
- 1 Graham Cracker Crust
- 2 Cans Eagle Brand Sweetened Condensed Milk
- Cool Whip (about 1/2 tub)
Remove paper from 2 cans of Eagle Brand Sweetened Condensed Milk. Place the cans in a pot large enough to completely submerge the cans in water. Bring to a low boil. Cover and reduce heat and continue a low boil for 3 hours.
IMPORTANT NOTE: Do not leave cans unattended. Monitor them and add water as needed to keep cans submerged.
Carefully remove cans from water, place them on a towel, and allow them to cool 10 minutes. Open carefully with a can opener. (The can openers that removes the lid and lip work the best.) Pour the caramel in the pie crust. Freeze for at least 3 hours. Remove from freezer and spread Cool Whip on pie (about 1/2 a tub). Cover and place it back in the freezer until ready to serve.
I drizzled it with a little caramel ice cream topping. Add a few chocolate chips, nuts, nothing, or whatever makes you happy.