Best Easy Caramel Pie Recipes

EASY APPLE CARAMEL PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix sugar, flour, cinnamon, and nutmeg together in a bowl. Mix in apple slices.
• Place 1 pie crust in a 10-inch deep-dish pie plate. Add the apple mixture, gently pressing to pack in the filling. Dot with butter. Cover with the top pie crust and finish edges to your liking. Cut slits into the top crust. Place pie plate on a baking sheet.
• Bake in the preheated oven until golden brown, about 1 hour.
• Heat condensed milk in a saucepan over medium heat. Stir constantly, until caramel forms, about 15 minutes. Pour caramel sauce over the hot pie.

EASY CARAMEL APPLE PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Combine flour, 1 cup butter, 3/4 cup white sugar, egg, baking powder, and 1/2 teaspoon salt in a food processor; pulse until crumbled and easily formed into dough when pinched. Pour 3/4 of the dough into the prepared pan; press down with your hands until crust is even and well packed.
• Melt 3 tablespoons butter in a skillet over medium heat. Add apples, brown sugar, 1/2 cup white sugar, cinnamon, nutmeg, and salt; cook and stir until apples are softened, about 5 minutes. Stir in cornstarch; mix, adding more cornstarch if needed, until liquids are thickened.
• Pour apple mixture onto crust; smooth with a spatula until even. Crumble remaining dough on top.
• Bake in the preheated oven until crumbles on top are lightly brown, 30 to 40 minutes. Let cool for 10 minutes; cut into bars.

SO EASY BANANA CARAMEL CREAM PIE (NO BAKE)

Steps:

• Layer the banana slices evenly over the bottom of the prepared crust.
• Drizzle the caramel topping over the bananas.
• Beat the whipping cream with sugar and vanilla until very stiff.
• Spread over the banana slices, swirling to make a decorative pattern.
• Sprinkle the chopped Skor pieces on top or around the edges of the whipping cream.
• Chill for a minimum of 1 hour before serving.
• Delicious!

EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL

Steps:

• Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
• Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
• Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.

EASY BANANA CARAMEL PIE -ONLY 5 INGREDIENTS!!

Steps:

• Remove paper from cans and submerge in saucepan with enough water to cover cans by at least 2 inches. Boil for 2 1/2 hours. Remove from water with tongs and let cool. (can be boiled ahead of time and stored in fridge.).
• pierce pie shells with fork along bottom and sides.
• bake pie shells for 10 mins or until light brown.
• slice bananas to desired thickness.
• place bananas in a large bowl and toss with lemon juice. (this will keep them from turning brown).
• using a slotted spoon place an even amount of bananas into each pie shell, carefully allowing some of the excess lemon juice to drain off.
• add 1 can of caramelized milk to each banana pie and smooth over bananas. (tip- if caramel is too thick, empty it into glass dish and microwave for 1 minute until soft before adding to pies.).
• top with whip cream and enjoy!

EASY CARAMEL PECAN APPLE PIE POCKETS

Steps:

• 1. unroll one can of crescent rolls and lay out in 9 x 13 sprayed pan. I use the new crescent rolls that are in one piece and not the triangles.
• 2. Top with apple pie filling. Sprinkle the cinnamon and sugar over top. Next sprinkle the pecans over top.
• 3. roll out the other can of crescent rolls and lay over the top and seal the edges.
• 4. Place in 350 oven and bake 20 minutes. Pour caramel over the top and bake an additional 10 minutes or until crust is browned and not doughy.

SO EASY O CHARLEY'S CARAMEL PIE COPY

Steps:

• 1. Remove labels from condensed milk, DO NOT OPEN CANS!
• 2. Place unopened condensed milk cans inside crock pot. Pour water to fill crock pot and barely cover the cans. Turn on low and cover for 7 hours.
• 3. When the 7 hours have finished, turn off the crock pot and remove the cans. Once cans are cool enough to handle, remove tops and pour into pie crust. Smooth out the top of caramel with spoon or spatula. DO NOT ADD COOL WHIP UNTIL COMPLETELY COOL!
• 4. Once completely cooled, top with cool whip and garnish with pecans and mini chocolate chips. ENJOY!

EXTRA EASY CARAMEL APPLE PIE

Steps:

• Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
• Spoon Filling evenly into crust.
• In small bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons cold butter until crumbly (streusel will look dry); stir in pecans. Sprinkle over filling.
• Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving. Drizzle top of pie or individual servings with Caramel Topping.

EASY RUSTIC APPLE RAISIN PIE WITH CARAMEL DRIZZLE

Steps:

• Heat oven to 400ºF.
• Unroll pie crust onto parchment-covered baking sheet.
• Beat cream cheese, vanilla and sugar in medium bowl. Spread in center of crust, leaving about 3 inches on all sides.
• Stir raisins into pie filling.
• Spoon filling onto center of crust; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.)
• Beat egg and water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with coarse sugar.
• Bake 30 to 35 min. or until crust is golden brown. Cool completely.Before serving, melt caramels and milk in microwave and drizzle over each slice of pie. Refrigerate any leftovers.

EASY CARAMEL PECAN FUDGE PIE

Steps:

• For the crust: blend all the ingredients in a processor.
• Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
• Cover the crust and freeze while preparing the filling.
• To make the filling: set oven to 350 degrees.
• In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
• Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
• Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
• Pour the hot filling into the prepared crust.
• Distribute the pecans evenly (as best you can) using a spoon.
• Bake until the filling bubbles all over (about 10 minutes).
• Cool completely or refrigerate.
• Serve with a dollup of whipped cream on each slice.

EASY CARAMEL PIE

Steps:

• 1. DO NOT OPEN THE CAN of sweetened condensed milk! Just remove the label and shake it up as well as you can. DO NOT OPEN THE CAN! Set it aside. Get 2 large pots and fill both with water. Make sure one pot will hold enough water to cover the top of the can of sweetened condensed milk completely by at least 1 inch. Place the UNOPENED can of sweetened condensed milk in the pot of water that completely covers the can by at least 1 inch. Bring both pots of water to a complete boil. Keep the unopened can of sweetened condensed milk covered at all times with boiling water from the other pot of boiling water. Refill boiling water pot as often as needed. Boil the can of sweetened condensed milk for exactly 3 hours (yes! 3 whole hours!). Make sure to keep the top of the can covered at all times with boiling water! If you don't, the can will explode! When you have boiled the can of sweetened consdensed milk for 3 hours, turn off both pots of water and carefully remove can from the water. Set on a folded towel or pot holder to cool completely (at least 4 to 6 hours). DO NOT OPEN THE CAN UNTIL IT IS COMPLETELY COOL!!! Once the can has cooled, open can and using a spatula spread the caramel into the graham cracker crust. Spread the Cool-Whip on top of the caramel. Sprinkle with the topping of your choice (listed above). Put in freezer for at least 4 hours. Set out 10 to 15 minutes before serving. Store leftovers (if you have any!) in the freezer. The caramel is also great to spread between cake layers or on top of cupcakes too. Also great to heat up and drizzle over ice cream. You can boil several cans of unopened sweetened condensed milk at a time. Just make sure all cans of sweetened condensed milk stay covered at all times during the 3 hours the cans are boiling. Be sure to always have the other pot of boiling water to add to the pot as needed. Enjoy!

EASY CARAMEL-PECAN PIE

Steps:

• Flute edges of the thawed pie pastry as desired then prick bottom and sides with a fork.
• Bake in a 400 degree oven for for about 6 minutes or until lightly browned.
• Combine the caramels, butter and 1/4 cup water in a large saucepan over medium heat; cook stirring with wooden spoon constantly for about 6-7 minutes, or until the caramels and butter are melted, remove from heat.
• In a bowl whisk together the sugar, eggs, vanilla and salt until blended; add to the caramel and mix until thoroughly combined.
• Stir in the chopped pecans.
• Pour into the prepared pie crust.
• Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 20 minutes more (cover the pie crust edges to prevent overbrowning if necessary).
• Cool and top with whipped cream or vanilla ice cream.

EASY FREE-FORM CARAMEL APPLE PIE

Steps:

• Heat oven to 400ºF.
• Microwave caramels and milk in medium microwaveable bowl on HIGH 2 min. or until caramels are completely melted, stirring after each minute. Cool 5 min.
• Meanwhile, unroll pie crust on parchment-covered baking sheet; roll into 12-inch round.
• Spread cream cheese onto pie crust to within 2 inches of edge; drizzle with 1/2 the caramel sauce. Arrange apple slices over crust, overlapping as needed to form even layer. Dot with butter; drizzle with remaining caramel sauce. Fold edge of pastry over apples, leaving center uncovered. Sprinkle with cinnamon.
• Bake 25 to 30 min. or until apples are tender and crust is golden brown. Cool completely.

EASY CARAMEL APPLE PIE

Steps:

• In medium bowl, combine caramels and flour.
• Add apples, caramel topping and lemon juice; mix well.
• Pour mixture into pie crust.
• Top with pecans.
• Bake on preheated baking sheet in 375º oven for 40-45 minutes until crust has browned.
• Cool.

SUPER EASY CARAMEL PIE RECIPE - (3.4/5)

Steps:

• Put can of condensed milk (unopened) in saucepan. Cover with boiling water and cook, covered, for 3 hours. Pour into pie crust. Let cool. Top with whipped topping

EASY LAYERED CARAMEL PUMPKIN PIE

Steps:

• Cook first 4 ingredients in saucepan on medium heat 5 min. or until marshmallows are melted and mixture is well blended, stirring frequently. Cool completely.
• Spread 1/2 cup nuts onto bottom of crust; drizzle with 1/4 cup caramel topping. Cover with half the pumpkin mixture.
• Add 2 cups COOL WHIP to remaining pumpkin mixture; stir gently until blended. Spread over pumpkin layer in crust.
• Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and caramel topping before serving.

EASY CARAMEL-CANDY BAR PIE

Steps:

• Add milk gradually to 1/2 cup caramel topping in large bowl, stirring after each addition until blended. Add pudding mixes; beat 2 min. (Pudding mixture will be thick.) Stir in half the COOL WHIP; sprinkle with candy.
• Pour into crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP, then drizzle with remaining caramel topping just before serving.

EASY BANANA CARAMEL CAFE CREAM PIE

Steps:

• Arrange banana slices on bottom of crust.
• Mix milk and coffee granules in medium bowl until blended. Add pudding mixes; beat with whisk 1 min. (Mixture will be thick.) Stir in half of the COOL WHIP; spoon into crust.
• Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP and caramel topping.

EASY CARAMEL PIE

Steps:

• Remove paper wrapper from cans. Wash the cans and place them in a large pot. Cover with water and bring to a boil. Lower heat until there is a slow boil. Let cans boil until the ends begin to bulge out. Keep adding water to cover the cans as needed. This may take 2 to 3 hours. Remove pot from heat. Let the pot cool for a few minutes. Use tongs to remove the cans. DO NOT OPEN THE CANS. YOU WILL GET A NASTY BURN. After the cans have completely cooled, carefully open them. The contents are under pressure, so expect it to ooze out as you open the cans. Pour the brown contents into the pie shells. Refrigerate until ready to serve. When time to serve, top with whipped frosting. Be sure to lick the spoon -- life is short!

ICE CREAM PIE WITH EASY CARAMEL SAUCE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.