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Gooey Amish Caramel Pie

(1 Votes)
SERVES
8
CHILL TIME
8 Hr
COOK TIME
15 Min
READY IN
8 Hr 15 Min

Got a sweet tooth? If you do, then our Gooey Amish Caramel Pie may just satisfy your cravings. The rich sweetness of the caramel mixed with the crunchy pecans goes perfectly with a scoop of vanilla ice cream on the side.

What You'll Need:
  • 2 cups light brown sugar
  • 1 cup water
  • 1 tablespoon butter
  • 3/4 cup all-purpose flour
  • 3/4 cup milk
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 (9-inch) baked pie crust
  • 1 cup pecan halves
What To Do:
  1. In a medium saucepan, bring brown sugar, water, and butter to a boil over medium-high heat; cook 3 to 5 minutes, stirring occasionally.
     
  2. In a medium bowl, combine flour, milk, and egg yolks; mix well. Slowly stir flour mixture into boiling mixture, stirring constantly for 3 to 5 minutes. Remove from heat, stir in vanilla, and let cool 5 minutes.
     
  3. Pour into baked pie crust and garnish with pecan halves. Let cool 30 minutes then refrigerate 8 hours or overnight.
Notes

Top with vanilla ice cream and drizzle with caramel sauce. Pie will be gooey...and yummy, too!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Boiling sealed cans of milk for three hours seems kind of dangerous to me. I hope nobody is in the kitchen if one of the cans should happen to explode.

got the ingredients at a Amish restaurant for a butterscotch pie which is a pudding to me . seems like the same considentency of the caramel. this to me would be too sweet. butterscotch isn't. do you have a Amish Butterscotch pie recipe??

I FOLLOWED THE RECIPE TO THE "T" AND IT WAS THE WORSE PIE EVER. AFTER EIGHTN(8) HOURS, I COULD POUR THE PIE IN A GLASS AND USED A STRAW. THE PIE NEVER GOT SOLID. THIS RECIPE NEVER STATED TO USE CONDENSED MILK, MAYBE THIS WOULD HAVE HELPED. I SENT THIS COMMENT TO YOU GUYS EARLIER AND THE RESPONSE WAS THAT I MUST NOT HAVE DONE IT CORRECTLY. I FOLLOWED IT AND IT WAS TERRIBLE.

Try the condensed milk version.....you can not screw that up! It is delicious!

You didn't cook the caramel long enough. That is what happens when you under cook caramel.

This tip on Eagle Brand Sweet milk sounds too easy. But I'm gonna give it a try!

My mother-in-law bakes an awesome caramel pie! She has shared her pie with us every Thanksgiving for the past 40 years. Now I am baking her pie & want to share the recipe with all of you. 1. Boil 2 cans of sweetened condensed milk for 3 hours. Make sure the water level stays above the cans so they are totally covered at all times. 2. Cover cans with a dish towel & carefully puncture to release the pressure. 3. Open cans with can opener & empty into mixing bowl. 4. Add enough milk to allow caramel to be poured , mix well & empty into baked pie shell. Serve with homemade whipped cream or whipped topping of your choice. Store in refrigerator IF there are any leftovers!

I am so impressed by this recipe...I've got to try it! It makes perfect sense. Imagine, boiling the milk in the cans to create carmel...brilliant!!

AWESOME I WILLTRY IT. I ALSOUSE THE SAME MILK TO MAKE THE CARAMEL ICING FOR THE CAKES. I AM A CARAMEL FAN! THANKS FOR SHARING

Thank you so much for the recipe. I used to help my mother-in-law make chocolate covered caramels with the sweetened condensed milk and I had forgotten how to do it. I've gotta try this pie! Thanks!

Don't you have to warm the flour mixture before adding it to the boiling mixture to keep from "cooking" the egg yolks?

I AGREE-WHY WOULD THE RECIPE SAY TO ADD THE EGG (FLOUR) MIXTURE TO BOILING HOT LIQUID?

The egg yolks are being broken down by mixing with the flour and milk, creating a batter. Note that it says to 'mix well', so the yolks become liquified and will not 'cook'. It also states to "slowly stir in flour mixture.." which should mean a little at a time, not all at once.

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