There’s nothing a like a cold dessert during the warmer months. And, this one is a real doozie. Modeled after the caramel pie served at O’Charley’s restaurants, this pie is served cold and features the flavors of caramel, whipped cream, pecans, garnished with bits of chocolate on top. It’s a sweet tooth’s dream, but even people who don’t always love sweet things seem to really enjoy this dessert.
There are some people who take the dangerous risk of making their own dulce le leche at home using cans of sweetened condensed milk. The problem with this is that it requires 3 hours of constant supervision. If you don’t keep the cans covered in water at all times then there is a strong possibility of the cans exploding, which sounds like a scary and sticky mess. Not only that, but you might not end up with the right consistency or flavor.
We’ve found a much easier way which is to start with cans of dulce le leche from the store. Often found in the same aisle as the condensed milk, this sweet treat is basically a thick caramel sauce and firms up nicely when refrigerated.
To start this recipe you’ll want to get a pre-made graham cracker pie crust or make your own at home. To make your own combine 1 1/2 cups finely crushed graham crackers with 6 tablespoons melted butter and 1/3 cup of granulated sugar. Press mixture into a 9-inch pie pan and bake for 10 minutes at 350˚. Allow to cool completely before adding pie filling.
For a pie that’s brimming with filling use 3 cans of dulce le leche. Scoop out the contents of the cans into the pie crust. Arrange the whipped cream on top in dollops. Sprinkle chopped nuts and chocolate pieces over the top and refrigerate for at least 3 hours before serving.
It couldn’t be simpler to make and is the perfect decadent treat on those hot summer evenings. Try this copyccat O’Charley’s caramel pie and see if it doesn’t just hit the spot.
Copycat O’Charley's Caramel Pie
- 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.