Posted by sherry on June 24, 2001 at 23:21:27:
In Reply to: caramel posted by Nadine on June 24, 2001 at 22:44:41:
Eagle Brand caramel is made by placing
the unopened can in a heavy pan, completely
covering it with water, and allowing it to cook
at a full rolling boil for four hours. These
directions came from the chef at O'Charlie's
Restaurant. Their famous caramel pie consists
of a graham cracker pie shell filled with one
can of Eagle Brand caramel topped with whipped
and mini chocolate chips. I sometimes add finely
chopped pecans on top. Pure calories and pure
heaven!
Yes, the Eagle Brand Caramel is wonderful,
but it is ABSOLUTELY ESSENTIAL that the
unopened can remained COMPLETELY COVERED
with water the whole time it cooks. If a
tiny part of it peeks out, the can could
explode, either covering your kitchen with
a major mess, or injuring someone seriously,
or both.
In Southern Living magazine a few months ago,
they published a recipe for cooking the eagle
brand milk in a 1 QT crock pot (opened).
They also had a pie recipe very similar to the
one posted. Don't remember the issue though.
Caramel pie variation
Try this pie using a
plain baked pie
shell. (I find the
graham cracker
crust to be a little
too sweet for my
taste.)
Place a layer of
sliced
bananas in the
bottom
of the shell (about 2
med) and cover with
the caramel. Top
with
a layer of Cool Whip.
The new non-or
reduced fat
versions of Eagle
Brand can be
used in this
recipe with equal
results. In my
family, it simply
isn't a holiday
without at least
ONE of these pies
on hand!