Easy As (Caramel) Pie
Last summer we sent an email about kitchen tools and, as a side note, included some incredibly tasty pie recipes from UG team members. After reading the email, I shared my “hillbilly caramel pie” process (it just doesn’t deserve to be called a recipe) with the creative team. It’s safe to say they were baffled, slightly disgusted and very intrigued.
In the past year, the legend of the “pie” was mentioned now and again, but it wasn’t until Tuesday that I decided to blow some minds by purchasing some cans of condensed milk – the key (and almost the only) ingredient in this delicious dessert. World — it’s time to share my culinary secret with you. And I beg of you, do not look up the calorie count.
The Caramel Pie Process:
1 graham cracker crust
2 14 oz. cans of sweetened condensed milk
1 lg. tub Cool Whip
1/2 c. mini chocolate/peanut butter chips, optional
1/2 c. chopped nuts, optional
1. Remove label from milk cans and boil cans on high for 4 hours covered completely in water.
2. Take cans out of water after boiling and let completely cool.
3. Pour caramel from cans into pie crust and place in refrigerator.
4. When ready to slice, add Cool Whip and sprinkle nuts and/or mini chocolate or peanut butter chips on top for decoration and extra deliciousness.
5. Thank me later.
What’s your world-famous dessert recipe? Please share your secrets with us in the comments section!