SLOW COOKER CARAMEL PIE RECIPE - (4.3/5)
Provided by critty
Number Of Ingredients 5
Steps:
- Pour condensed milk in a 1 quart slow cooker. Cover & Crock for 3 to 4 hours on Low or until the milk is the color of peanut butter, stirring with a wire whisk every 30-60 minutes. Pour the milk sauce into a graham cracker crust or if you prefer a baked Pie crust and cool in the refrigerator. Spread whipped topping over top of the cooled pie and decorate using chopped candy bar pieces, nuts and/or chocolate bits. (Halloween option: use candy bar pieces and candy corn to create a pumpkin face) Cover and chill until ready to serve.
SLOW COOKER CARAMEL PIE
So yummy and easy! Use a small crock pot (crock-ette); that is the one called for in the recipe. Wonderful recipe for the summer - a great dessert without heating up your kitchen. This came from a recipe book included with my crock-pot (many years ago) ; Enjoy!
Provided by alligirl
Categories Pie
Time 6h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour condensed milk in a 1 quart electric slow cooker.
- Cover and cook 6 to 7 hours or until mixture is the color of peanut butter, stirring mixture with a wire whisk every 30 minutes.
- Pour into graham cracker crust; cool.
- Spread whipped topping over top, and sprinkle with chopped candy bar.
- Cover and chill.
Nutrition Facts : Calories 585.5, Fat 25, SaturatedFat 14.2, Cholesterol 36.6, Sodium 320.8, Carbohydrate 83.3, Fiber 0.5, Sugar 75.2, Protein 9.6
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- If you cook the cans of sweetened condensed milk in your slow cooker, put a sheet of baking paper inside the bowl under the cans so that they don’t mark the pot.
- If you cook this in the unopened cans, once you’ve done the cooking and cooling process, you can store the unopened cans of slow cooker caramel at room temperature indefinitely.
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- You can choose to decant the condensed milk into sealable, watertight jars before cooking in the crock pot. The benefit to this is that you can see when the caramel is made.
- Try adding sea salt flakes (before if decanting into jars to cook, or after if cooking in the cans) for condensed milk salted caramel sauce, oh YES.
- Don’t open the cans until they are cold. I’m not sure why, but I found when I was a bit eager to open them the texture of the caramel was grainy (and stayed that way) compared to the super smooth cooled caramel.
- I use this condensed milk (available from Amazon) and these pretty 324ml jars (also on Amazon).
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