Before I head out into Nothingland for a few more days I want to share with you a recipe, one that could come in handy if you are having friends over, or are needing to take something somewhere, for a New Years evening.
Now you may already be familiar with this one but I just thought it was shear genius. It is super, super, let me say it one more time, super easy. Now you all know how I don't like to cook, so if I say something is easy you can take it to the bank.
Courtesy of my sister-n-law (thanks, Paula)...
Crock Pot Caramel Pie
2 cans sweetened condensed milk
(I used Eagle Brand)
1 graham cracker pie crust
tub of Cool Whip
Whatever other toppings you want
(I used Heath toffee bar pieces and mini chocolate chips)
Peel the labels off the cans.
Place the unopened cans in crock pot and cover with water. I filled mine up.
Cook on low. Paula cooked hers 10 hours. I left mine on 11. I read where others have left theirs on as little as 8.
Remove from crock pot. Allow to cool. I left mine to cool on the counter an hour or two.
After cooling, open your cans and remove your wonderful caramel. Whisk in a bowl just a bit and then fill the pie shell.
When cold, top with the Cool Whip, etc.
Make sure you get a piece early, as it will quickly disappear.
I think I may have cooked mine a little too long. Had I shaved an hour or two off the cooking time it would have set better. The taste was still heavenly.
Place a piece of parchment paper underneath the cans while in the crock pot. They left rust rings. Oh well, it was time for a new crock pot anyway.
If you have or a flirting with diabetes, you may want to steer clear. It is super rich.
I served this pie yesterday when my family gathered at my house for Christmas. Everyone was in awe of how good it was and surprised at how easy it was. I think this is going to be my new go-to dessert item for potluck gatherings.