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Creamy Caramel Pie Recipe

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This recipe for Creamy Caramel Pie is from Recipe Favorites of the Pitts Household, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cans sweetened condensed milk
2 graham cracker pie crusts
1 (8 oz) cream cheese, softened
1 1/2 cups confectionary sugar
8 oz Cool Whip
Directions:
Directions:
Remove wrappers from s.c. milk cans and place them unopened in large cook pot. Fill with water so that the cans are submerged by 1 inch above. Bring the water to a boil and keep boiling uncovered for 3 hours. You will need to keep a close check on the pot and add water to maintain the water level. At the end of 3 hours, remove the cans and allow them to sit on the counter for 1 hour. (do not try to open them before cooling for 1 hour, as it may explode)

While the cans are cooling, make your meringue filling. In a mixing bowl, beat the cream cheese & confectionary sugar until smooth. Add the Cool Whip and beat well until it is light & fluffy.

Open the cooled cans and divide them evenly in the two pie crusts. Spread the meringue mixture evenly over the tops of the two pies. Keep in the fridge. When you're ready to serve, you may add the following toppings: roasted pecans, toasted coconut, or chocolate shavings.

 

 

 

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