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Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
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Slow Cooker Healthier Chicken Curry
Slow Cooker Caramel Pie **

Slow Cooker Caramel Pie

  • Cooking Time:

    6–7 hours
  • Servings:

    6–8

Ingredients

2 (14-ounce) cans sweet­ened con­densed milk
9-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!

  1. Pour con­densed milk in a 1 quart slow cook­er.
  2. 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.
  3. Pour the milk sauce into a gra­ham crack­er crust or if you pre­fer a baked Pie crust and cool in the refrig­er­a­tor.
  4. 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)
  5. Cov­er and chill until ready to serve.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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SUE BOATRIGHT
Guest
SUE BOATRIGHT

WHO HAS TASTED THIS CARAMEL PIE? IS IT GOOD?

Amanda
Guest
Amanda

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!!

SUE BOATRIGHT
Guest
SUE BOATRIGHT

IS THIS PIE GOOD? WHO HAS TRIED IT?

Christina
Guest
Christina

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…???

Ann
Guest
Ann

Mak­ing it today, will let you know!

Ann
Guest
Ann

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!

Stacey
Guest
Stacey

Made this pie today, every­one that had it, at our gath­er­ing loved it my son com­pared it to a twix can­dy­bar.

BrettDogAcres
Guest

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.

Ali Cooper
Guest
Ali Cooper

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?

Lara
Guest
Lara

Can this be adapt­ed for a larg­er crock pot??

Marie
Guest
Marie

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.

Deb
Guest
Deb

Can this be done as writ­ten in a 2 quart cook­er? I’m con­sid­er­ing this for my school’s “Pie Day” in Novem­ber.

Lori
Guest
Lori

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?

Judith Harbst
Guest
Judith Harbst

Just up the alley for some­one who “LOVES” caramel. I plan to just driz­zle choco­late syrup on the whipped top­ping.

Brenda Below
Guest
Brenda Below

How many serv­ings does one pie have?

Victoria
Guest
Victoria

Can you add fruit to this in the assem­bly? Like soft­ened apples? My hus­band would LOVE that.

Katie
Guest
Katie

Vic­to­ria, Did you try with apples? I am curi­ous too as I would love to toss some in.

Samantha
Guest
Samantha

I make this with bananas (3 sliced,cold) and get rave reviews

Sandy
Guest
Sandy

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!

Chameisa
Guest
Chameisa

Could you make the caramel and store for lat­er use like on ice cream instead of store bought?

Lilia Diego
Guest
Lilia Diego

That looks deli­icious!

Amber
Guest
Amber

Could you make this into salt­ed caramel by adding salt, or would it ruin it?

Bev
Guest
Bev

I am going to use crushed pret­zel for crust. Did this with a pump­kin cheese­cake and turned out great.

Carly
Guest
Carly

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.

Morgan
Guest
Morgan

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!

Treva
Guest
Treva

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.

Patricia gerhard
Guest
Patricia gerhard

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

Elizabeth Saville
Guest
Elizabeth Saville

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!

Gena
Guest
Gena

How would you make it less rich? I thought about mix­ing it with cool whip? Also, how would you make a choco­late top­ping?

Ronda Douglas
Guest

I love caramel and but­ter­scotch so I cooked this then stirred into the mix­ture 2 tbl of but­ter­scotch top­ping then fol­lowed as dir

Heather
Guest
Heather

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???

Debra Fugate
Guest
Debra Fugate

Do you use a crock­pot or slow cook­er?

ruth
Guest
ruth

i have actu­al­ly seen this recipe some­where else but it was slight­ly dif­fer­ent but not much. I’m going to make it for Thanks­giv­ing!

Holly
Guest
Holly

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??

John CW
Guest
John CW

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 »

Jaimie
Guest
Jaimie

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?

tiffany
Guest
tiffany

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?

Val
Guest
Val

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.

debbie
Guest
debbie

wont let me pin it, says can’t find image.

Susan
Guest
Susan

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?

Laura
Guest
Laura

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

megan
Guest
megan

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!

Lucille
Guest
Lucille

i only have large crock­pots? Can I do this in a 6 quart pot?

Hailey
Guest
Hailey

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?

Rebecca
Guest
Rebecca

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?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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