Magic Caramel Pie: Easy Recipe With Condensed Milk

Who says magic isn’t real? Whip up some enchantment in your kitchen with this heavenly Magic Caramel Pie! This easy recipe made with delectable sweetened condensed milk will leave you spellbound. It’s a caramel lover’s dream. Get ready for an irresistible dessert that truly tastes like magic! It’s the perfect pie for Thanksgiving or Christmas dinner alongside your pumpkin pie. 

This Magic Caramel Pie recipe utilizes a unique cooking method to make a delicious, mouth-watering pie.

It’s thick and rich and full of flavor.

This no-bake caramel pie is a family favorite at Thanksgiving and Christmas.

Transform your holiday feasts with this unforgettable Magic Caramel Pie! 

There’s no need to heat up the oven – this creamy and luscious treat is made without baking. 

With its thick, rich texture and sweet flavor profile, it’ll quickly become a beloved staple of family get-togethers during Thanksgiving or Christmas.

Disclosure – I may get a small commission for purchases made through affiliate links in this post.

Making Caramel in a can?

Did you know that you can make a luscious caramel sauce by boiling an unopened can of sweetened condensed milk? 

It’s a secret cooking method that works like magic! 

Imagine the caramel’s thick and rich texture drizzled over your favorite ice cream or generously poured onto a piece of creamy cheesecake. 

Made with simple ingredients, it’s the easy way to make a gooey caramel pie. 

If you inspect the side of a can of sweetened condensed milk closely, you might notice a tiny warning that says, “Do not cook in an unopened can.” 

So, let’s be clear—I’m not encouraging you to do something unsafe. 

But let me share with you how I whipped up this scrumptious caramel pie effortlessly.  It’s incredibly delicious and oh-so-easy to make. 

Now, it’s up to you to decide whether you want to embrace the adventure of attempting this delicious dessert. 

Go ahead, give it a try!

Key to Success #1 – Keep It Covered

When cooking sweetened condensed milk in a can, ensure that you have enough water in the cooking vessel to completely cover the cans. 

Ideally, aim for a water level of 2-3 inches above the cans.

Remember to regularly check the water level every 15-20 minutes and add a bit more if necessary. 

Drizzle the additional water into the pot to prevent a significant drop in temperature.

If making caramel on the stove top, use a large pot to boil the sweetened condensed milk. 

With a 6-quart stock pot, you’ll have no trouble keeping the cans submerged in water.

So, make sure to follow these steps for a successful and hassle-free cooking process!

Quick Tips – 

• Completely remove labels from cans before putting them in the water. 
• Place the cans on their sides so that they won’t make as much noise during cooking.
• Pull-tab cans are okay. They work just as well with this cooking method. 

To make Caramel Filling in the Instant Pot:

• Place sealed cans of sweetened condensed milk in the inner pot of the Instant Pot.
• Add water to cover 2/3 of the can.
• Set Instant Pot to High Pressure for 35 minutes. Set valve to sealing.
• When finished cooking, quick-release the pressure.
• Allow to cool completely before opening.

To make Caramel Filling in Crock Pot:

• Place sealed cans of sweetened condensed milk in the Crock Pot.
• Add water to completely cover the can.
• Cook on low for 8 hours.
• Allow cans to cool completely before opening.

Key to Success #2 – Count the Cans

For my caramel pie, I had a 9-inch graham cracker crust so I cooked three 14-oz cans of sweetened condensed milk. 

This made a perfect full pie in the 9-inch pie pan from the grocery store. 

If you are using a smaller pie pan, you may want to only cook two cans of sweetened condensed milk. 

Or cook three and have an extra can of caramel sauce for something else. 

Key to Success #3 – Cool it, Cool it

After the cans of sweetened condensed milk have boiled for three hours, carefully remove the cans from the water and set them on a heat-proof surface to cool. 

Be very careful – every part of the cans will be hot!

After the cans have cooled on the countertop for about an hour, they should be cool enough to safely open. 

You can speed up the cooling process by placing the cans in ice water for at least 30 minutes. 

When you open the cans with a can opener, the caramel will start oozing up so be ready to pour the caramel into another bowl when you start opening them. 

Work fast – you don’t want to lose a drop of that deliciousness. 

Pour the caramel into a medium-sized bowl then stir in vanilla extract. 

Continue stirring 2-3 minutes until the caramel is smooth and shiny then pour into graham cracker crust.

Cool the Magic Caramel Pie for at least 4 hours before adding the sweetened whipped cream.

Next time, I will put the whipped cream into a piping bag and pipe some pretty designs around the outside of the pie. 

This pie is easy to decorate and cuts beautifully so don’t be afraid to experiment with different decorating ideas. 

How long does condensed milk take to turn into caramel?

When you place sweetened condensed milk in a pot of boiling water, magic happens. 

In just about 3 hours, it transforms into a delectable caramel known as dulce de leche. 

But hold on, here’s a secret – you can make this caramel delight even faster! 

Pop the can into an Instant Pot or pressure cooker, and voila!  In just 35 minutes, you’ll have rich, creamy caramel goodness.

If you prefer a darker caramel, simply let the condensed milk cook a little longer. 

The possibilities are endless. 

Imagine indulging in a heavenly homemade caramel pie made with this sensational caramel. 

Trust me, your taste buds won’t believe what they’re experiencing!

Go ahead, give this magical cooking method a try. Prepare to be amazed!

Save this Caramel Pie recipe to your favorite Pie board or your Thanksgiving Dessert board!

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