according to family legend, my papa used to make homemade caramel similar to this recipe and eat it straight from the can. :O my mouth is watering just thinking about it! besides papa, my brother-in-law is the only other person i know who’s embraced this secret to heaven in a can. he introduced me to making a pie from homemade caramel, and the rest is dessert history.
homemade caramel pie
- two cans sweetened condensed milk (14 oz. each)
- one graham cracker pie crust
- one container whipped topping (8 oz.)
submerge the two unopened cans of sweetened condensed milk in a stockpot full of water, several inches above the cans’ tops. place this pot on top of the stove and boil for four hours. from time to time, it may be necessary to carefully add more water to the pot to keep the cans submerged.
after four hours, use tongs to remove the cans and let them cool. once they have cooled to a safe temperature, open the cans. pour the caramel into the graham cracker pie crust. place the pie into the fridge for three to four hours.
when you are ready to serve it, spread whipped topping on top of the pie, slice, and enjoy!