Day Seventeen: Quick! Add this to your Thanksgiving menu!
My Dad's Caramel Pie
1 can Eagle Brand milk (no substitutes, must be Eagle Brand)
1 prepared graham cracker pie crust
2-3 bananas (not overly ripe)
Cool Whip (small size)
5-6 maraschino cherries
Handful of pecan pieces
Large size Hershey Chocolate bar
This part takes 4 hours + an overnight cooling
The evening before you need the pie, peel the paper wrapper off of the Eagle Brand milk and put the can in a pot of SLOWLY boiling water. The can should not be opened or punctured in any way. Be sure to keep the can covered with water and SLOWLY boil it for 4 hours. After the 4 hours remove the can and let it cool overnight to room temperature.
This part takes 10-15 minutes
To put the pie together, place ¼ inch thick slices of the bananas over the bottom of the pie shell. Cover the entire bottom, but don't go up the edges of the shell. (Only have one layer of bananas on the pie shell, don't stack them.) Open the can of Eagle milk. You'll find it has turned a nice caramel color and has thickened to the point where you'll have to use a spoon to get it out of the can. Spread the entire can of caramelized milk over the bananas. Cover the caramel generously with Cool Whip. Cut the Maraschino cherries into pieces and sprinkle them onto the Cool Whip. Sprinkle the pecan pieces onto the Cool Whip. Using a vegetable peeler, shave strips off the edge of the Hershey bar and distribute the shaved pieces onto the pie. Cover the pie and place in refrigerator until serving time.
Disclaimer
The Fluid Pudding Family is not responsible, or liable, for injuries, damages, or any liability
as the result of, or resulting from, the intentional acts of any
person including, but not limited to, the owner or assembler of
the pie, or persons eating the pie. Further, we are not responsible,
or liable, for injuries, damages, or any liability as the result
of, or resulting from, the negligence of any person,
including, but not limited to, the eaters of the pie, the assembler
of the pie, any owner of the pie, or any persons maintaining
or inspecting the pie. We are also not responsible, or liable,
for injuries, damages, or any liability as the result of, or resulting
from, the improper maintenance of the pie.
Submitted by
FP
at 11/17/2007 9:07:52 PM- Amy--I would LOVE to have one of her recipes! And, yep! My dad has been making the caramel pie recipe for at least twenty years, and he has never had a boiling can explode!
Submitted by
Chookooloonks
at 11/17/2007 10:08:16 PM- As a lawyer, you have to know that the last part of this post brought a tear to my eye. You are, clearly, my soulsister.
Submitted by
witchypoo
at 11/17/2007 10:47:55 PM- Get thee behind me, Satan with your caramel pie recipe.
If you persist in this torture, I shall retaliate with my famous english toffee recipe.
The really evil thing about my recipe is that it brings out your inner selfish child because you will not want to share this toffee. You will hide it.
Submitted by
FP
at 11/18/2007 7:48:44 AM- Chookooloonks--You know, the last thing I need right now is more litigation.
Witchypoo--Bring on the English toffee!(And believe me, you'll want to eat the whole pie, too. It would make the skinny Olsen twin gluttonous.)
Suebob--That's why I added the disclaimer! Dad has been doing it forever, and no cans have exploded. Perhaps he has the magic touch. (OR, perhaps the folks at Eagle Brand know what a gold mine they're sitting on, and they're taking time to explore their options before revealing Operation Clandestine Caramel.)
Submitted by
All Adither
at 11/18/2007 9:54:52 AM- Are you liable for any health repercussions after eating such a scrumptious pie?
Submitted by
Heidi
at 11/18/2007 10:58:22 AM- Yes, but will the Fluid Pudding Family take responsibility for Calories Consumed?
Submitted by
Jen
at 11/18/2007 1:46:47 PM- Sounds delicious! You can save yourself some time by using cajeta (found at Mexican grocery stores) instead of boiling the condensed milk.
Jen
Submitted by
dmf
at 11/18/2007 5:15:44 PM- We used to make caramel pie this way, too, but after reading too many explosion stories, I went to the Eagle Brand website and discovered the safe way to do it. I can't find the instructions on there at the moment, but I did find these instructions from SIMPLY DELICIOUS DESSERTS WITH EAGLE BRAND SWEETENED CONDENSED MILK:
To Caramelize sweetened condensed milk:
Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel coloured. Beat until smooth.
Stovetop Method: Pour 1 can condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel coloured. Beat until smooth.
Microwave Method: Pour 1 can condensed milk into 2 quart glass measure. cook on 50 % power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth. cook on 30% power (medium-low) 12-18 minutes ot until very thick and caramel coloured, stirring briskly every 2 minutes until smooth.
The last time we made the pie, I used the microwave method, and it tasted exactly like the boil-in-can method. Plus, it was much faster so we could consume the finished pie in much less time - bonus!
See if you can guess what we're going to have for dessert tonight now. Heh.
Submitted by
April
at 11/18/2007 10:48:22 PM- That's how they make Dulce de Leche!!
Dare I ask how many points this is?
Submitted by
Alesia
at 11/19/2007 2:43:16 AM- That is the most detailed recipe I've ever seen ("peel the paper wrapper off"). I love it. I'll definitely give this a shot.
Submitted by
liz
at 11/19/2007 8:28:48 AM- It's Danger Pudding Pie! We always called slow boiling a can of condensed milk Danger Pudding. Yum! (I have to admit, though, that I use the double boiler method as my husband accidentally released the wrong valve thingy on his homebrew and sprayed it all over the kitchen. I haven't quite gotten over that yet, so facing impending doom from condensed milk isn't in the cards.)
Submitted by
Gillian
at 11/21/2007 9:54:31 AM- Banoffee Pie!! I made this all the time when I lived in England. This shizz is gooooood.
So funny
Mary Frances- my gran-says Eagle Brand or nothing to me when I shop for her. She is a baking freak at 89 and stands behind that can! She has a lot of quirks and her lists are long and particular...but she can make a mean dessert...I will send you one of her crazy pie recipes!