Ingredients for Caramel Cream Pie
- 1 (9-inch) prepared graham cracker pie crust or homemade equivalent
- 2 (14-ounce) cans sweetened condensed milk
- 1 (16-ounce) container marshmallow cream
- 8 ounces whipped topping
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How to Make Caramel Cream Pie
- Fill a large pot with enough water to completely submerge two (14-ounce) cans of sweetened condensed milk. Bring to a rolling boil.
- Carefully place the cans of sweetened condensed milk into the boiling water, ensuring they remain fully submerged. Maintain a consistent boil for 3 hours, adding more boiling water as needed to keep the cans covered.
- Remove the cans from the pot using tongs and carefully place them in an ice bath to cool completely (approximately 1 hour).
- Once cool, carefully open the cans and pour the caramel into a large bowl.
- Gently fold in 1 (16-ounce) container of marshmallow cream until well combined.
- Pour the caramel mixture into a prepared 9-inch graham cracker pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Before serving, top with whipped topping (approximately 8 ounces) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
317g
Fat
55g
Carbs
32g
