Eagle Brand Caramel Pie

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!


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!!!

So here is the LONG list of ingredients…

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.

Place the cans in a pot large enough to completely submerge the cans in water.

Fill with water….enough to cover the tops of the cans plus some.  Do not fill to the top of the pot.  Bring to a low boil.

Cover and allow it to stay at a low boil for THREE HOURS!

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.

Place the cans on a towel and allow them to cool for about 10 minutes.  Don’t wait much longer or the caramel will start to set.

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?

Now just pour it into your pie shell and smooth.  This pie was a little smoother before my spoon accidentally dove into the middle of the pie.  I don’t know how that happened!

Put it in the freezer for at least 3 hours.  Remove from freezer, and top with Cool Whip.  I forgot to take a picture of this stage.  Use your imagination.  I used about 1/2 a container of Cool Whip.

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?

I mean, hello my lovely!

So add this easy, delicious dessert to your Christmas menu.  You can thank me later.  :)

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.





  1. Meggan says:

    I love this recipe! I made it a few months ago, but added a sliced banana. So yummy!!!!

  2. Christine says:

    I love this especially when I can’t find those caramel squares over here. Always love your posts! :) Thanks!

  3. barbara donelson says:

    thanks for the fab pics and extra information on how to make this pie.
    i have made it before and no one ever told me i needed to freeze it, so it was never
    very firm…now i know it needs to stay very cold or frozen…I make the danger pie version or Banofee with 3 sliced bananas in the bottom of the pie after getting it cold again it was delicious.

  4. gaylene says:

    I made the pie, it was a keeper. Yum yum.
    I wish it had the nutritician count on it,then
    I wouldn’t ask for anything more. :)

  5. Laura says:

    I use to make this pie with one can of Eagle Brand milk. I put sliced bananas on the bottom and the cooked Eagle Brand milk on top of it. It was yummy! One word of warning, lol, don’t forget that it’s cooking because it will explode!!

  6. Amy says:

    I just made this recipe! I at the wait 3 hours while it sets in the freezer stage. Many other sites kept referring to how dangerous it is when you open the cans, I got frustrated and found your recipe! I followed it exactly. PERFECTION! You rock!

  7. Shari says:

    I googled easiest caramel pie, and choose your link. I can’t get past the can opener that removes lid and lip. I have the run of the mill electric can opener that I bought at Walmart several years ago. So should I wear protective gloves while opening the cans?
    I’m gonna get the Eagle Brand milk and Cool Whip today 11/1/2013, because my daughter wants a caramel pie.
    Please let me know what you think before tomorrow, if possible, since tomorrow is the only time I have to watch the cans while they are in boiling water.
    Thank you in advance!!


  8. Teresa says:

    I tried it with the easy pop tops and it did just fine. Just be careful when you break the seal because it does spill out.

  9. Britt says:

    I’ve heard you can also open & pour SCM into a crock pot and allow it to cook overnight, for those afraid of exploding cans.

  10. Jennifer Barnes says:

    I put the cans in the crock pot on low covered with water and it works great, f
    For those who don’t have time to watch it cook.

  11. Lynne Smith says:

    I’ve been thinking of making this pie and wondered if anyone has tried adding pecans to the caramel and after topping with cool whip drizzle with chocolate ice cream topping. Possibly using a chocolate pie crust? Then add a maraschino cherry on each slice?

  12. Deborah Gilmore says:

    I have never frozen mine, just refrigerated. They have been firm enough. In fact, I thought it’s a little too firm if cooked for 3 hours. It seems hard to spread in the crust, so I usually cook mine about 2 hrs 50 min. Then it’s a little easier to spread. I’ve been making it for years. I really love it! It’s a favorite of all my family. I make 2 every Thanksgiving and Christmas. Just a regular can opener that removes the top works fine. I have also made it with a chocolate cookie crust. Any crust is delicious. I usually make it the night before needed, then refrigerate all night and spread the cool whip on the next morning.

  13. Gina says:

    my son wanted to make this, but he made the mistake of falling asleep! Cans exploded, caramel went everywhere! I didn’t think caramel could turn corners and spead down the hall covering g ceilings, walls, behind furniture, well you get the picture!

  14. Elizabeth says:

    I have made this pie many times but I cook the cans for 4 hours, let it cool longer in the can and don’t put it in the freezer. From what I see on different recipes on the internet 3 hours gives you a runnier caramel better for ice cream topping but 4 hours makes it thicker.


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