How to Make a Caramel Pie the Easy (& Dangerous) Way

by Mitzi Kesterson


  • 2 cans of sweetened condensed milk
  • 1 large pot
  • Water For boiling--enough to cover cans
  • Pre-made pie crust (chocolate optional)
  • I container of whipped topping
  • Toppings optional (chocolate chips, toffee, etc.)
  • Instructions

    Step 1

    Gather supplies.

    Step 2

    Tear label from bottle.

    Step 3

    Put cans in large pot. It is very important that cans lay sideways. This allows cans to rotate and cook evenly. It also helps alleviate pressure to keep the cans from becoming volatile.

    Step 4

    Fill pot with water. Make sure that cans are completely covered at all times!

    Step 5

    Turn stove eye to high.

    Step 6

    Boil the cans for about 3 hours. Make sure to keep the cans covered with water.

    Step 7

    Warning: Heating sealed cans may be dangerous. Take precautions, and do at your own risk. I have done this multiple times and never had any problems. Make sure water covers cans!

    Step 8

    Add water as needed.

    Step 9


    Step 10

    And boil.

    Step 11

    Add more water--keep those cans covered.

    Step 12

    After 3 hours turn off stove eye.

    Step 13

    Allow cans to cool.

    Step 14

    Create a cool water bath.

    Step 15

    Gently scoop up cans.

    Step 16

    Place them into cool water bath.

    Step 17

    Allow them to cool for a while in the bath. 30 minutes or so is fine.

    Step 18

    Remove cans from water and dry them so they won't be slippery.

    Step 19

    Get pie crust.

    Step 20

    Lift pie tin tab to remove clear protective lid. Set lid to the side for later.

    Step 21

    Dampen clean finger.

    Step 22

    Rub moist finger gently over any cracks in pie crust to heal them.

    Step 23

    Carefully open one can. (Some cans have tabs.) Can should only be luke warm to the touch.

    Step 24

    Remove caramelized, sweetened milk from can with spoon. Empty the caramel into a medium-sized bowl.

    Step 25

    Stir the caramel to ensure even consistency.

    Step 26

    See how much smoother? This prevents "sugar crusts" inside of the caramel.

    Step 27

    Spoon caramel from bowl into pie crust.

    Step 28

    Open second can. Here I had to use a can opener. (I don't do both of these at the same time because I find it easier to handle separately.

    Step 29

    Add to bowl. Stir caramel.

    Step 30

    Add to pie crust.

    Step 31

    Smooth out the top. Make sure the caramel is evenly distributed.

    Step 32

    Pie should look like this.

    Step 33

    Cover with plastic lid.

    Step 34

    Put in fridge.

    Step 35

    I kept mine in overnight because I didn't need it until the next day. Generally speaking, 30-60 minutes is good. You want the caramel to be cool, or it will melt the whipped topping you'll be adding.

    Step 36

    Open whipped topping. For most things, I use the can whipped cream (or make my own), but the tub topping works best here. Believe me, I've tried.

    Step 37

    Spread topping gently over caramel. Caramel is still soft, but it has a thicker consistency that the cream. Therefore spreading the whipped topping is relatively easy. (I use refrigerated topping.)

    Step 38

    Cover top of pie with whipped topping. It's already rich, might as well make it indulgent!

    Step 39

    Top with whatever tasty treats you like. Here I've used pecan pieces and chocolate chips (forgot my toffee at home). Chocolate syrup drizzled overtop is yummy! Enjoy! (Use a large spoon to serve.)

    Step 40

    I took this to a get-together. So it would still look presentable, I did the toppings once I got there. Otherwise, they slide around the pie a bit. If you have any leftovers, refrigerate.