Friday, May 03, 2013

♥ Homemade Caramel Pie with Toasted Coconut

My Mom's old fashioned homemade Caramel pie was to die for. And now that I'm older and times have changed, I can take some great short cuts and get the same incredible taste.

Homemade Caramel Pie with Toasted Coconut

1 refrigerated pie crust (I use Marie Callender's buttery ready made pie crust), thawed. 

You can also use your own homemade pie crust if you prefer.
2 (14 ounce) cans sweetened condensed milk

Bake pie crust as directed on package and set aside to cool.

Next make your own homemade caramel: Preheat over to 425 degrees. Pour 2 cans of sweetened condensed milk in an 8 x 8 pan and cover with foil. Place that pan inside a larger pan and fill with hot water so that it is half way up the side of the 8 x 8 pan. Bake for 90 minutes. Cool for about 30 minutes.

Pour the caramel into the pie crust and spread evenly. The mixture may be a little clumpy but it tends to even out when you cool it. Add in a little coconut to your caramel if you'd like.

Garnish pie with whipped cream (I use canned whipped cream) and sprinkle with toasted coconut. Allow pie to cool for a few minutes on the counter and then place in the refrigerator for a few hours until completely chilled.

Two other methods of making homemade caramel....I use the crockpot mostly because I like to make them up ahead of time and store them in the pantry to make pies and cakes just by opening the cans and pouring in the filling!

CROCKPOT: Use two cans of sweetened condensed milk. Wash the cans and removed the labels. Place a sheet of parchment a place both cans inside to fit. Fill the crockpot with water until the cans are submerged completely. Cover the crockpot and cook for 8 hours on low. Carefully remove cans and allow to completely cool for about 3 hours before opening.

STOVE TOP: On the stove, boil a large pot of water. Make sure the pot is big enough to completely cover the cans of condensed milk with water. You can lay them on their sides if you want. Remove the label on the cans of milk and add to the boiling water. Boil the cans for 2-2 1/2 hours making sure the cans stay completely submerged in water. The cans can bust and make a huge mess if they aren't covered the whole time. Remove the the cans gently from the water. They will be very hot. Let cans cool for at least 2 hours before opening as the hot caramel will squirt out and burn you if you open while hot.

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