We were just in O'Charlie's restaurant this past Sunday for lunch and a friend asked me if I had ever tried the Caramel Pie. I had not, so shared it with her could tell it had condensed milk in it. I then remembered my husband telling me about the Dulce de Leche he had enjoyed while in traveling in Argentina.
Sinfully delicious! After getting home I started searching my favorite food sites and found a recipe described as O'Charlies Caramel Pie.
I have included that recipe as well as a couple from an Argentina recipe for Dulce de Leche.
Make sure you cut the pieces very small because it is exceedingly rich.
O'charlies Carmel Pie
1 large Graham Cracker Pie Crust
2 cans Eagle Brand Milk
1 small container of Cool Whip
1 small pkg. chopped pecans
1 pkg. Nestle's mini chocolate chips
Peel paper from cans of Eagle Brand Milk. Place cans on their sides in a large pot (seriously) and cover completely in cold water. Slowly bring pot to rolling boil and boil for 3 hours making sure to turn cans every 30 minutes or so. At the end of 3 hrs. allow cans to cool for 1 hr. (at least - this part is VERY important). Open cans of Milk and spread into pie pan. Cover with Cool Whip. Sprinkle nuts and chocolate chips all over the top. Refrigerate for 8 hrs. DELICIOUS. This can be dangerous so be sure you never leave cans boiling on the stove without checking them!
Variation of O'Charlie's Caramel Pie: Caramel Banana Pie
4 cans sweetened condensed milk,boiled 3 1/2 hours unopened(keep covered with water to keep it from exploding)
6 skor bars-frozen then smashed with a cleaver in to chunks
1 large tub cool whip
2 graham cracker shells
4 bananas, sliced
Shaved chocolate (optional garnish)
Boil the milk 1 day ahead of time. Place sliced bananas in the bottom of crusts. Pour a littel caramel then top with some of the candy(reserving some for garnish).Top with remaining caramel and cool whip. Sprinkle with candy. Refrigerate until serving time.
Dulce de Leche Recipe
(found at http://fromargentinawithlove.typepad.co ... leche.html
There are a few ways to make Dulce de Leche, and they all give you the same basic result. I think it’s just good to know how to make from scratch in case of emergency-like when your local market runs out, or some other natural disaster. I’ve declined to include one way to make Dulce de Leche, which is boiling the can of sweetened condensed milk directly and which runs the risk of exploding.
Dulce de Leche-Argentina's Legendary Dessert
4 cups milk
2 cups sugar
1 teaspoon baking soda
1 Tablespoon vanilla extract
Bring the milk to a boil in a heavy bottom sauce pan. Add all other ingredients, being sure to stir the sugar with a whisk until it’s completely dissolved. (Otherwise, your Dulce de Leche will have a gritty consistency-not so good.) Cook on medium low until it turns into caramel, about 2-3 hours. It should have a rich tan or brown color and smooth texture when done. Consistency is a matter of taste-some like theirs runnier than others, but test it by spooning some onto the center of a plate. If it stays without running and making a puddle, it’s ready.
Recipe #2- from www.cdkitchen.com
Fill the bottom of a double boiler halfway with water. Bring to a boil, then reduce heat to medium for an active simmer. Pour a 14-oz. can of sweetened condensed milk in the top of the double boiler and set it over the simmering water. Don't cover. Every 45 minutes, check the water level and give the milk a stir. Replenish the simmering water with hot water as needed. When the milk is as thick as pudding and is a rich, dark caramel color, 2 1/2 to 2 hours, remove from heat, cool thoroughly, cover, and refrigerate or use immediately.
Now, enjoy a piece of this heavenly delight...and go to the gym.