When the warm months roll in, there’s an undeniable craving for a refreshing, chilled dessert, and this caramel pie is an absolute winner. Drawing inspiration from the renowned caramel pie of O’Charley’s restaurants, this pie exudes the rich essence of caramel, lightness of whipped cream, and the crunch of pecans, all topped with delectable chocolate bits. Whether you’re a dessert enthusiast or someone with a moderate sweet tooth, this pie promises to captivate your senses.
While there’s an adventurous few who tread the path of crafting homemade dulce de leche from sweetened condensed milk cans, it’s a path fraught with risks. Not only does it demand meticulous attention for 3 hours, ensuring the cans remain submerged in water to prevent potential explosions, but the end product might also lack the desired texture or taste.
Thankfully, there’s a hassle-free alternative. Simply procure canned dulce de leche from your local store, often located alongside condensed milk. This delight, resembling a dense caramel sauce, gains the perfect consistency upon refrigeration.
Embarking on this recipe, you can opt for a store-bought graham cracker crust or venture into crafting one. For a homemade touch, mix 1 1/2 cups of finely ground graham crackers with 6 tablespoons of melted butter and 1/3 cup of sugar. Mold this mixture into a 9-inch pie pan and bake at 350˚ for 10 minutes. Let it cool before proceeding with the filling.
Decadent Caramel Pie Recipe
For an indulgently filled pie, use 3 cans of dulce de leche. Layer the content smoothly onto your pie crust. Adorn the top with generous dollops of whipped cream, followed by a sprinkle of chopped nuts and chocolate shavings. For the flavors to meld and set perfectly, refrigerate for a minimum of 3 hours.
This pie is the epitome of simplicity yet doesn’t compromise on flavor, making it the ultimate treat for those balmy summer nights. Dive into this O’Charley’s-inspired caramel pie, and you’ll undoubtedly agree – it’s sheer perfection on a plate.
1 9-inch premade graham cracker crust
3 13.4-oz cans of dulce de leche
1 6-oz can of whipped cream
1/4 cup chocolate chips, finely chopped
1/4 cup chopped pecans
Open the cans of dulce de leche. Pour the cans into graham cracker crust.
Smooth the dulce de leche and top with the whipped cream arranged in dollops that almost completely cover the pie.
Sprinkle chopped chocolate chips and pecans over the top. Chill for at least 3 hours before serving.
Recipe adapted from Michael’s Woodcraft.