Two cans of sweetened condensed milk are transformed overnight in the slow cooker into a delicious caramel pie filling. Poured into a homemade graham cracker crust and garnished with salty peanuts and shaved milk chocolate, this yummy O’Charley’s copycat is a family favorite.
If you’re on the hunt for a dessert that’s both decadently indulgent and incredibly easy to make, look no further than Slow Cooker Caramel Pie. With its velvety caramel filling, buttery graham cracker crust, and delectable toppings, this dessert is a showstopper that will leave your taste buds singing. The best part? It all comes together effortlessly in your slow cooker.
Why you would love this recipe!
You’ll fall in love with our Slow Cooker Caramel Pie recipe for its perfect blend of convenience and indulgence. Imagine savoring a velvety caramel filling nestled within a buttery graham cracker crust, all without the hassle of traditional baking.
With the slow cooker doing the work, you’ll enjoy a dessert that’s not only irresistibly delicious but also incredibly easy to make.
Whether you’re a busy home chef or simply seeking a decadent treat to impress your guests, this recipe offers a delightful symphony of flavors and textures that will leave you craving more.
What are the ingredients for Slow Cooker Caramel Pie?
- 2 (14-ounce) cans of sweetened condensed milk
For the crust
- 1 ½ cups finely ground graham cracker crumbs
- ⅓ cup white sugar
- 6 tablespoons salted butter, melted
To garnish
- 1 (8-ounce) container frozen whipped topping, thawed
- 2 tablespoons milk chocolate shavings
- 4 tablespoons chopped salted peanuts, or to taste
How do you make Slow Cooker Caramel Pie?
To prepare the caramel:
Remove the labels from the sweetened condensed milk cans and wash the cans.
Place a sheet of parchment paper in your slow cooker to avoid rust rings. Position the cans on the parchment paper and fill the slow cooker with water until the cans are covered by about two inches of water.
Set the slow cooker to the low heat setting and cook for eight hours.
After the cooking time, turn off the slow cooker and let the cans sit inside for four hours.
Once the cans are cool enough to handle without burning yourself, open the cans. Proceed with caution as the contents are pressurized. Opening the cans before cooling could cause the caramel to splatter.
Transfer the caramel into a bowl and stir or whisk until smooth.
To prepare the pie crust:
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, ensuring a thorough blend.
Press the resulting mixture firmly into the base and sides of an 8- or 9-inch pie plate.
Place the pie plate in a preheated 375-degree F oven and bake for 7 minutes. Allow the crust to cool before adding the filling.
Spread the caramel into a graham cracker crust. Cover and refrigerate for a minimum of 4 hours.
Prior to serving, add a layer of whipped topping and garnish with chocolate curls and chopped peanuts.
How long does this slow cooker caramel pie keep?
At Room Temperature:
- The pie can be left at room temperature for a maximum of 2 hours. After that, it’s recommended to transfer it to the refrigerator.
In the Refrigerator:
- If properly covered or wrapped, Slow Cooker Caramel Pie can be stored in the refrigerator for about 3-4 days. Make sure to keep it in an airtight container or tightly covered with plastic wrap to prevent it from drying out or absorbing odors from the fridge.
In the Freezer:
- If you need to extend the storage time, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Frozen caramel pie can last for around 2-3 months.
Remember that the texture and quality of the pie may change slightly after being refrigerated or frozen. When you’re ready to enjoy it, allow the frozen pie to thaw in the refrigerator before serving. Always use your best judgment when assessing the freshness and safety of any food item.
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Easy Slow Cooker Caramel Pie
Ingredients
- 2 (14 ounce) cans sweetened condensed milk
For the crust:
- 1 ½ cups finely ground graham cracker crumbs
- ⅓ cup white sugar
- 6 tablespoons salted butter, melted
To garnish:
- 8 oz container frozen whipped topping, thawed
- 2 tablespoons milk chocolate shavings
- 4 tablespoons chopped salted peanuts, or to taste
Instructions
For the Caramel Filling:
- Remove the labels from the sweetened condensed milk cans and wash the cans.
- Place a sheet of parchment paper in your slow cooker to avoid rust rings. Position the cans on the parchment paper and fill the slow cooker with water until the cans are covered by about two inches of water.
- Set the slow cooker to the low heat setting and cook for eight hours.
- After the cooking time, turn off the slow cooker and let the cans sit inside for four hours.
- Once the cans are cool enough to handle without burning yourself, open the cans. Proceed with caution as the contents are pressurized. Opening the cans before cooling could cause the caramel to splatter.
- Transfer the caramel into a bowl and stir or whisk until smooth.
For the Pie Crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, ensuring a thorough blend. Press the resulting mixture firmly into the base and sides of an 8- or 9-inch pie plate. Place the pie plate in a preheated 375-degree F oven and bake for 7 minutes. Allow the crust to cool before adding the filling.
- Spread the caramel into a graham cracker crust. Cover and refrigerate for a minimum of 4 hours.
- Prior to serving, add a layer of whipped topping and garnish with chocolate curls and chopped peanuts.
