REDUCED FAT CARAMEL PIE

Caramel Pie (Reduced Fat) 

Ever had the caramel pie from O’Charley’s restaurant? This is a copy cat of it with one exception: this one is low-fat and reduced calorie. BUT it’s still so rich and caramelly that you can hardly eat one whole serving. 

Using the ingredients below the ENTIRE pie contains 1860 calories and 40 grams of fat. That’s equal to 232.5 calories and 5 grams of fat for a 1/8 size piece of pie. However, I can testify to you here and now that because of the RICHNESS of the caramel, really, you could probably cut the pie into 12 pieces, not only stretching the pie into more servings, but also even further reducing the fat/calories. If you reduced it down to 12 servings the yield would be 155 calories and 3.33 grams of fat per serving…and worth every bit! 

Ingredients:

6-ounce reduced fat graham cracker pie crust

2 14-ounce cans Eagle brand fat-free sweetened condensed milk*

1 8-oz tub fat free cool whip**

¼ Cup mini chocolate chips*** 

*I’ve made this pie several times and have tried several brands of sc milk including store brands. I would recommend using the Eagle brand of sweetened condensed milk because it sets up better than any of the other brands. 

**The recipe calls for using the entire tub of cool whip but if you aren’t a fan of loads of cool whip, try just half of the tub. This will reduce your calories another 250 for the whole pie giving it a total of 1610 calories instead. 

***You can use other types of toppings but remember to only use about ¼ cup as any more is too much and doesn’t look pretty. Also, the smaller the topper you use the better. I’ve tried it with regular sized chocolate chips before and just didn’t like them. 

Directions:

This is a 2-day pie. The day before you want to serve the pie, you need to prepare the caramel. This will allow plenty of time for the caramel to cool. 

Bring a large pot of water to boil. DO NOT OPEN THE CANS OF SWEETENED CONDENSED MILK. Peel labels from the cans of milk and place unopened cans in boiling water,laying them on their side, and making sure water completely covers the cans. Cover pot and let boil for 3 hours, replacing water as needed and turning cans with tongs occasionally. After cans have boiled 3 hours, remove from heat. You now have two cans of very rich caramel. 

Using tongs, very carefully remove cans from water and place on counter. Do not touch cans as they will be very hot. Let cans set out overnight to cool completely. Do not place in refrigerator because it will make the caramel too stiff to spread in the pie crust resulting in broken pie crust. 

Once the cans are completely cooled the next day, open. Using a spoon, scoop the caramel from both cans into the pie crust and spread evenly to the sides. Cover and refrigerate 2 hours or until ready to serve. 

Before serving, spoon cool whip on top of pie in dollops. Make several peaks in the cool whip. Sprinkle mini morsels on top. 

Cut, eat, enjoy!