26 Reviews of O'charley's Caramel Pie

From: Lennie

On Jan 1, 2004

Just because you can do something doesn't mean you should. Heating the cans is VERY dangerous; I can't believe anyone would risk themselves or their family by having this potential explosive, bubbling away out in the open on your stove, just to make a pie. PLEASE DON'T FOLLOW THIS METHOD! The Eagle Milk web site has directions on how to caramelize the product, using the oven, stovetop, or microwave. Please keep everyone safe and follow those directions www.eaglebrand.ca

From: SReiff

On May 7, 2008

This is a true caramel lover's dessert! RICH and delicious! I used the fat free condensed milk and it worked fine. Made homemade graham cracker crust. Because I knew this pie would be sweet, I didn't add any sugar to the crust. I added some pecans on the top (about 1/4 c.), they complemented the sweet so well that next time will add more. I used the MICROWAVE to make the caramel and followed these DIRECTIONS: Pour 1 can sweetened condensed milk into a 2 qt. glass measure (use a bigger glass if doing 2 cans at a time OR WATCH CLOSELY - it may boil over; stirring frequently will help avoid this). Cook on medium (50% power) for 4 mins., stirring briskly every 2 mins until smooth. Cook on med-low (30% power) 18 - 25 mins. or until very thick and caramel colored, stirring briskly every two minutes until smooth.

From: Caryn

On Dec 31, 2003

If you love caramel this is a caramel lover's dream! I actually use 3 cans of sweetened condensed milk for a full 9-inch pie and top it off with homemade whipped cream. I have been told on many occasions that it is dangerous to boil the cans (make sure they are always covered with water). So, I tried to duplicate the caramel filling using Eagle Brands direction for the stove top and oven method. I will tell you that neither produced the same results as that with boiling the cans. There is something that happens in that closed can environment that can't be duplicated.......

From: KerryBnTX

On Dec 19, 2005

I understand the safety issues of boiling the cans. The pressure (water) outside the cans should be maintained. The major risk is letting the water evaporate below the level of the cans. I solved this problem by cooking my cans in my slow cooker. I just placed the cans in the cooker, filled with water, placed the lid on and cooked on low for 6-7 hrs. They turned out perfect. Be sure to let the cans cool completely before opening. I unplugged my slow cooker, let the water cool, set cans out at room temp for an hr. then refridgerated them. Try the caramel in this recipe I created if you love caramel " Caramel White Chocolate Whipped Cream Frosting" #103492

From: Smilynn

On Oct 3, 2003

This is terrific. So easy and it does take like O'Charley's! It's a must to cool cans before opening as I burned myself when the caramel spewed (spelling?) across the room.

From: Chell in MS

On Oct 6, 2003

One word. DELICIOUS!!! This was one of the easiest pies I have ever made. My son licked his plate clean. My husband has put this as #1 on his favorite list. The other reviews helped a lot.Thanks

From: DONNA PANNELL

On Dec 23, 2003

This is absolutely grand. My whole family loved it. I made 2 and they were both gobbled down. Best of all it is so easy to make. I give it 5 stars.

From: JaydensMommy22

On Dec 30, 2003

Very easy to make and very good. I have never made a pie that was this easy. We all loved it. Thank you for the recipe.

From: sydsmama

On Oct 15, 2003

I got this recipe from a friend. It's so yummy! She did forget to tell me to let the cans cool, and as the other person said, it "spewed" across the counter (What a mess!). I also sprinkled toffee bits on top. *forgot to say that we also added sliced bananas (very yummy!).

From: chelgilm

On Oct 3, 2003

I have this same recipe and I love it!! Only thing I do different is I top it with chocolate chips instead of the nuts.