Slow cooker caramel pie made with hands-off caramel, a crisp graham crust, and a sweet, creamy filling. A simple holiday dessert everyone loves.
Pie can be a lengthy enough process of making, and when you add caramel to the recipe, it only makes it longer with all that stovetop stirring and watching. But this slow cooker caramel pie is far from what people think of when they hear those words together. It makes everything easier and has become a much-awaited dessert for the holidays in my house.
The slow cooker's gentle, even heat completely eliminates the stress of making caramel. I've burned my share of stovetop batches because sugar goes from perfect to ruined in literally seconds, and honestly, dealing with something that hot while constantly stirring is nerve-wracking. The slow cooker maintains that consistent low heat that does all the work without any temperature monitoring, stirring, or risk of scorching. I just set it up and walk away for hours while I'm doing literally anything else, and it comes out perfectly smooth and thick every single time.
The assembly is straightforward once the caramel is done. The crust takes just a few minutes to prepare, and once everything comes together, it just needs time to chill and set. The topping combination adds that perfect sweet and salty contrast that makes every bite the perfect one.
My friends has started requesting this pie for every holiday get together because it tastes so satisfying but they know it doesn't stress me out to make it, they usually ask me if I'm making it and then stop by at my house when I do. The slow cooker method means I can start the caramel the night before or even in the morning, then assemble everything later without feeling rushed.
This holiday season, I'm not sure if I'll be making this, pecan pie casserole, my easy cherry pie casserole, or my slow cooker apple pie cinnamon roll casserole. I might just have to make a poll and make my friends fill it out!
Ingredients
Sweetened condensed milk makes this pie so special because slow cooking it turns it into thick caramel without any stirring or stovetop work. Use the regular kind, not low-fat, because reduced-fat versions don't thicken the same way and can separate.
Finely ground graham crackers create the best crust because they pack tightly and hold their shape once chilled. If your crumbs are too coarse, pulse them again so the crust doesn't crumble when you slice it. Melted butter binds everything together, while white sugar strengthens the structure and helps it firm up in the fridge.
Frozen whipped topping keeps its shape better than homemade whipped cream and holds up longer in the fridge without getting watery. Milk chocolate shavings add sweetness without making the pie heavy, and salted peanuts give a light crunch that cuts through all that rich caramel filling.
See the recipe card for exact quantities.
How to Make Slow Cooker Caramel Pie?
This slow cooker caramel pie comes together with a hands-off caramel filling and a crisp graham cracker crust. The slow cooker does most of the work, and the rest is quick assembly.
Prep the Cans
Remove the labels from the cans of sweetened condensed milk and rinse the outside of each can. Line the bottom of your slow cooker with a sheet of parchment paper to prevent rust marks. Place the cans on top of the parchment and fill the slow cooker with enough water so the cans are covered by about two inches.
Slow Cook the Caramel
Set the slow cooker to low and cook the cans for eight hours. When the time is up, switch off the heat and leave the cans inside the cooker for another four hours. This helps the caramel settle and cool slowly.
Cool and Open Safely
Once the cans are cool enough to hold without burning your hands, open them carefully. The contents are under pressure, so open them slowly. Do not open the cans while they are still hot. Transfer the caramel into a bowl and stir or whisk until smooth.
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Mix the Crumbs for the Pie Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture feels evenly coated and slightly damp.
Shape and Bake
Press the crumb mixture firmly into the bottom and up the sides of an 8 or 9 inch pie plate. Bake the crust in a 375°F oven for 7 minutes. Let it cool completely before adding the caramel.
Assemble the Pie
Spread the smooth caramel into the cooled crust. Cover the pie and refrigerate it for at least four hours so the filling firms up and slices cleanly.
Finish and Serve
Before serving, spread whipped topping over the caramel layer. Add chocolate shavings and chopped peanuts on top for extra texture. Slice and serve chilled.
Storage
Let the pie chill completely after serving. Cover the pie plate tightly with plastic wrap or store slices in an airtight container. Keep it in the fridge for up to 4 days. The caramel stays firm and the crust holds its shape well. Add fresh whipped topping right before eating if the original topping softens slightly in the fridge.
You can make the caramel and the crust a day earlier. Store the caramel in the fridge and keep the crust covered at room temperature. Assemble the pie the next day and chill for at least 4 hours. Add the whipped topping and garnishes right before serving.
Top Tips for Slow Cooker Caramel Pie
Fully submerge the cans: Make sure the water covers the cans by at least two inches. Any exposed part can overheat and cook unevenly.
Cool the cans completely: Don’t rush opening them. Letting them cool avoids splattering and helps the caramel thicken properly.
Press the crust firmly: Pack the graham crumb mixture tightly into the pie plate so the crust holds together when sliced.
Recipe
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Slow Cooker Caramel Pie
Equipment
- Slow Cooker
Ingredients
- 2 14 ounce cans sweetened condensed milk
For the crust:
- 1 ½ cups finely ground graham cracker crumbs
- ⅓ cup white sugar
- 6 tablespoons unsalted butter melted
To garnish:
- 1 8 ounce container frozen whipped topping, thawed
- 2 tablespoons milk chocolate shavings
- 2 tablespoons chopped salted peanuts
Instructions
- To prepare the caramel: Remove the labels from the sweetened condensed milk cans and wash the cans.
- Place a sheet of parchment paper in your slow cooker to avoid rust rings. Position the cans on the parchment paper and fill the slow cooker with water until the cans are covered by about two inches of water.
- Set the slow cooker to the low heat setting and cook for eight hours.
- After the cooking time, turn off the slow cooker and let the cans sit inside for four hours.
- Once the cans are cool enough to handle without burning yourself, open the cans. Proceed with caution as the contents are pressurized. Opening the cans before cooling could cause the caramel to splatter.
- Transfer the caramel into a bowl and stir or whisk until smooth.
- To prepare the pie crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, ensuring a thorough blend. Press the resulting mixture firmly into the base and sides of an 8- or 9-inch pie plate. Place the pie plate in a preheated 375-degree F oven and bake for 7 minutes. Allow the crust to cool before adding the filling.
- Spread the caramel into a graham cracker crust. Cover and refrigerate for a minimum of 4 hours.
- Prior to serving, add a layer of whipped topping and garnish with chocolate curls and chopped peanuts.
