Cooking Time:
6-7 hoursServings:
6-8
Ingredients
2 (14-ounce) cans sweetened condensed milk9-inch graham cracker pie crust or baked pie crust
8 oz. container frozen whipped topping, thawed (like Cool-Whip)
English toffee candy bar, coarsely chopped (like Heath or Skor)
Chopped nuts or chocolate pieces for topping (optional)
This is a great recipe to make ahead and have ready for your guests…it’s very rich and so delicious! Enjoy this Slow Cooker Caramel Pie!
- Pour condensed milk in a 1 quart slow cooker.
- Cover & Crock for 3 to 4 hours on Low or until the milk is the color of peanut butter, stirring with a wire whisk every 30-60 minutes.
- Pour the milk sauce into a graham cracker crust or if you prefer a baked Pie crust and cool in the refrigerator.
- Spread whipped topping over top of the cooled pie and decorate using chopped candy bar pieces, nuts and/or chocolate bits. (Halloween option: use candy bar pieces and candy corn to create a pumpkin face)
- Cover and chill until ready to serve.
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
WHO HAS TASTED THIS CARAMEL PIE? IS IT GOOD?
I have! It’s the most amazing mouth watering desert I’ve ever tasted!! The caramel sauce is just unbelievable, simply define! It’s a must try… however I I make it in the can, don’t open it, just set it in the crockpot to cook in water, let cool then open the can… Yummy!!
IS THIS PIE GOOD? WHO HAS TRIED IT?
What “mixture” are they talking about stirring in step 2? (Looks like it’s just the condensed milk so far?) Seems like an ingredient might be missing…???
Thanks for asking – it’s just the condensed milk that needs to be heated and whisked in the crock pot. I updated as not to confuse anyone. 🙂
Making it today, will let you know!
As promised I am reporting on the Crock Pot Caramel Pie! I just gave a piece to hubby, and he said it tasted like a soft caramel. It is delish, and rich. Also my 1 quart pot does not have high or low, so I found it was done in 4 hours. I did stir it every 30 minutes, and found that works the best, especially since my pot does not have the low setting. But it is very YUMMY!
Made this pie today, everyone that had it, at our gathering loved it my son compared it to a twix candybar.
I haven’t made this pie, but I always make my caramel sauce with nothing but cans of sweetened condensed milk. I actually put the unopened cans down in a large pan of boiling water and boil them for 2-3 hours, adding water as needed. It is THE BEST and easiest caramel sauce I’ve ever had. And it’s all natural, nothing but milk and sugar. No hydrogenated oils like you get in some caramel sauces.
Hi! I have made your same caramel sauce several years ago, and you will find you have the same great taste in the Crock Pot Caramel Pie! There is never a slice left when I make it, it is that good! Happy Crocking!
Can this recipe be safely doubled to make 2 pies? I wouldn’t mind having one to leave at home and one to take to a party! If so, should the crocking time be adjusted?
You can double this recipe you would just need to use a larger crock pot, and the time should stay about the same depending on your crock pot. This pie is amazing! Happy Crocking!
Can this be adapted for a larger crock pot??
Laura if you have a larger crock pot, you may want to adapt to the instructions per Facebook Friend Marie, by just putting the whole can in sealed, in the crock pot and cover with water. She stated she crocked it for 6 hours on Low. I know this works, as I use to make it years ago with family when I was little. Happy Crocking!
Save yourself some time with the whisking- overnight you can put the CANS in water in your crockpot (covered completely) on low for 6 hours and in the morning, you’ll have two warm cans of caramel. I just did it last night. AMAZING. I love caramel and just discovered this after hating all the chemicals in store bought dipping caramel.
Can this be done as written in a 2 quart cooker? I’m considering this for my school’s “Pie Day” in November.
Yes Deb you could use a 2 Quart… Happy Crocking!
I was wondering if you can make this pie and then freeze it for a later date? With the holidays coming up it would make it convenient. Have you tried freezing one?
Lori sad to say I have not, but that is because every time I make it, it is “GONE”. Ha! Happy Crocking!
Just up the alley for someone who “LOVES” caramel. I plan to just drizzle chocolate syrup on the whipped topping.
How many servings does one pie have?
Hi Brenda! The recipe says 6-8, but I always get 8 pieces when I make it. Just depends on how large you want your pieces.. Thanks for the question and Happy Crocking!
Can you add fruit to this in the assembly? Like softened apples? My husband would LOVE that.
Victoria that sounds yummy! Make this recipe your own, and would love to see a picture of your masterpiece! Happy Crocking!
I finally got around to making this tonight. I didn’t take a picture because I’m not very good at spreading the whipped topping and it looked…messy. But it was AWESOME!!!! My husband was thrilled! He thinks I’m some sort of dessert genius now. I used 4 Honeycrisp apples (peeled, cored, and chopped). Cooked them until soft with butter, rum, cinnamon, a touch of brown sugar, and a little water. I used the “cook in the can” method to caramelize the milk. Poured one can into the crust, layered with the apples, poured the other can on top, chilled for 2… Read more »
But delicious Victoria… so glad you and your hubby enjoyed! and… I’ll never tell, you can be the Dessert Genius! 🙂
Victoria, Did you try with apples? I am curious too as I would love to toss some in.
I make this with bananas (3 sliced,cold) and get rave reviews
What size cans of condensed milk and how many cans? Also do you use sweetened condensed milk? Thanks so much! Can’t wait to try this!
Hi Sandy, the ingredients list there are two 14 oz. cans of the sweetened condensed milk. Thanks for the question, and Happy Crocking!
Could you make the caramel and store for later use like on ice cream instead of store bought?
You can Chamelsa! You will need to store it in the refrigerator, and you can warm it up, and drizzle over your ice cream!
That looks deliicious!
Could you make this into salted caramel by adding salt, or would it ruin it?
Now Amber this is interesting… I have not made it that way, but would be interested in seeing how it would turn out. I have a suggestion though, dip a little out and add the salt to see if it is something you will like. Thanks for the idea! Happy Crocking!
The new thing is sprinkle a litte large grain salt on top.
I am going to use crushed pretzel for crust. Did this with a pumpkin cheesecake and turned out great.
You can also cover your base with thin slices of bananna and make it a banoffe pie. Add some on top with the whipped cream too. I make ny own whipoed cream with some sugar and heavy cream and an electric beater. I find it makes it stiffer in comparison to cool whip. It’s nice to shave some chocolate over the top when you’re done too. Mmm. And for those who ask, it’s just like caramel butterscotchy jellolike toffee. Ahm nam nam.
It is an awesome recipe! The only modification that I make to it is to put the can (unopened) in the crock pot. Put a towel/washcloth underneath it and cover the can with water. Then cook on low for 8 hours. It makes clean up a breeze!
For the person asking if the milk is all. It turns to caramel when cooked. I would like to know how long to cook on top of stove.
Pie is so rich and yummy I use stove top for 4 hours making sure condendensed milk left in cans with label off and continue boil making sure you add water as needed to keeps cans completly under water. top with choc.chips and pecans
I made this today and my family and boyfriend went nuts for it! I didn’t place any toffee on it just the cool whip. Its very rich but very good!
How would you make it less rich? I thought about mixing it with cool whip? Also, how would you make a chocolate topping?
I love caramel and butterscotch so I cooked this then stirred into the mixture 2 tbl of butterscotch topping then followed as dir
I am slightly confused. The only thing that goes in the crock pot for hours is condensed milk and it comes out tasting like caramel???
That is correct Heather, and it is WONDERFUL! A favorite at our house! Happy Crocking!
Do you use a crockpot or slow cooker?
Debra they are one in the same. The slow cooker is a generic term, where Crock-Pot is actually a brand name, and one that has been around for years. Happy Crocking!
i have actually seen this recipe somewhere else but it was slightly different but not much. I’m going to make it for Thanksgiving!
Now, wonder if you could use the carmel from the pie and make a strawberry pretzel salad, and instead of the strawberries add the carmel on top so you have the sweet and the salty??
Holly that sounds so YUMMY! You would definitely need to cut smaller pieces… YUMMY!
I made this last week via the “sweetened condensed milk cans in slow cooker” method. I put 4 cans in on low setting and let “stew” for about 10 hours (mainly because I thought about it in the evening and wanted it ready for the next morning Used 2 cans for each pie. The hardest part is not making a mess — really it’s a fairly idiot-proof recipe ( thank goodness). Made one with pecans and crumbled Heath bar and the other with pecans and crumbled Butterfinger. My only beef is that it was very runny. I ended up putting… Read more »
It is not suppose to be runny. It may have cooked too long.. But I am sure runny or not it was really good, RIGHT! 🙂
Indeed it was!!!!
Hi, how far in advance can I prepare this pie? Can I make the caramel today and put the pie together on Thanksgiving? Or would the caramel consistency change?
I’ve not help the caramel without putting the pie together before, so I am not sure if it would work that way or not Jaimie. If you prepare it that way, please post back and let us all know how it turns out. Happy Thanksgiving!
I am cooking this right now…its only been in for about 2 hours on low and it kinda smells like it is burning..is that normal or is that just from it on the sides of the crockpot?
Tiffany, are you stirring every 30 minutes?
I have mine resting in the fridge right now. I am also concerned it is going to be runny it was pretty runny putting it in. I hope I didn’t ruin it I wanted to add marshmellow to it so I put some marshmellow creame with the caramel befor putting onto the crust. I guess we will see soon enough if it thickens up. Thanks for posting this it looks delish and I’m crossing my figures it turns out for me.
wont let me pin it, says can’t find image.
Wanted to add to my post.
I did layer it, one can of caramel, a thin layer of cooked apples, then the second can of caramel.
Coming out of the freezer this afternoon it’s soft set but soon out of the freezer it’s just as runny.
It’s still very yummy but what can I do to make sure it sets up right next time?
Hi Susan it sounds like it did not crock long enough in the slow cooker. Otherwise, it sounds delicious! Maybe your slow cooker is not crocking as hot, so you may want to add a little more time the next time you make it. Hope this helps! Happy Crocking!
My parents live on an island in the city Boca Grande. A restaurant on the island makes Boca Banana pie. They make the caramel sauce using the unopened can method. Spread sliced bananas in the bottom of a graham cracker crust. Add pecans and pour the caramel sauce over all. Yummmm
I make this all the time. I peel the labels off the cans and place them in a large pot. Cover with water 1 inch above the tops of the cans and simmer for 3 hours. Slice bananas and layer them in a graham cracker crust. Refrigerate for 2 hours till set. Everyone loves this pie!
i only have large crockpots? Can I do this in a 6 quart pot?
If you do Lucille you will need to watch it very closely or it will burn!
Hi. I am actually in the process of making this pie. The condensed milk has been in my small dip size crock pot for 3 hours now but it’s not really the color of peanut butter yet but I am having to stir it more frequently because it is trying to burn/solidify. Is this normal or is it ready to be poured into the pie crust?
I have a question. I cannot decide if I should make this pie in a graham cracker crust or a regular pie crust! What do you like better?
I’ve done it both ways Rebecca, and they are both good, but I like the regular crust, but truly it is a matter of preference. Happy Crocking!