Slow Cooker Caramel Pie

Slow Cooker Caramel Pie

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2

    (14-ounce) cans sweetened condensed milk

  • 9-inch graham cracker pie crust or baked pie crust

  • 8 oz. container frozen whipped topping, thawed (like Cool-Whip)

  • English toffee candy bar, coarsely chopped (like Heath or Skor)

  • Chopped nuts or chocolate pieces for topping (optional)


Pour condensed milk in a 1 quart slow cooker. Cover & Crock for 3 to 4 hours on Low or until the milk is the color of peanut butter, stirring with a wire whisk every 30-60 minutes. Pour the milk sauce into a graham cracker crust or if you prefer a baked Pie crust and cool in the refrigerator. Spread whipped topping over top of the cooled pie and decorate using chopped candy bar pieces, nuts and/or chocolate bits. (Halloween option: use candy bar pieces and candy corn to create a pumpkin face) Cover and chill until ready to serve.


Facebook Conversations