This Copycat O’Charley’s Caramel Pie tastes just like the restaurant favorite — smooth, silky caramel filling in a buttery graham cracker crust, topped with clouds of whipped cream, chocolate shavings, and crunchy pecans. The secret? Sweetened condensed milk transformed into golden caramel perfection. It’s pure bliss in every bite!
Ingredients
- 1 (9-inch) prepared graham cracker crust
- 1 (14 oz) can sweetened condensed milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
- ¼ cup chocolate chunks or shavings
Instructions
- Make the Caramel Filling (Dulce de Leche)
- Remove the label from the can of sweetened condensed milk.
- Place the unopened can in a large pot and cover completely with water.
- Bring to a boil, then reduce to a simmer and cook for 2½ to 3 hours, ensuring the can stays fully submerged at all times.
- Carefully remove and let cool to room temperature before opening.
(Alternatively, you can bake it: pour the condensed milk into a pie dish, cover with foil, and bake in a water bath at 425°F for 1½ hours until caramelized.)
- Assemble the Pie
- Once cooled, open the can and pour the thick caramel (dulce de leche) into the graham cracker crust.
- Smooth the top evenly with a spatula.
- Make the Whipped Cream
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread or pipe the whipped cream over the caramel layer.
- Add Toppings
- Sprinkle chopped pecans and chocolate pieces over the top.
- Chill and Serve
- Refrigerate for at least 2 hours before slicing to let the pie set.
- Serve chilled and enjoy!
Storage
Keep refrigerated for up to 5 days.
Cover loosely with plastic wrap or foil.
Not suitable for freezing (the caramel can separate).
Why You’ll Love It
- No baking required (if using stovetop caramel)
- Only a few simple ingredients
- Rich, buttery caramel flavor with the perfect crunch
- A true crowd-pleaser that looks fancy but is incredibly easy
FAQ
Q: Can I use store-bought dulce de leche instead?
Yes! Skip the caramel-making step and use one 13–14 oz can of dulce de leche.
Q: Can I use Cool Whip instead of homemade whipped cream?
Definitely — about 2 cups works perfectly for a quick shortcut.
Q: Can I make it ahead of time?
Yes, make the pie a day ahead and add whipped cream and toppings just before serving.
Conclusion
This Copycat O’Charley’s Caramel Pie is the ultimate dessert for caramel lovers — silky, nutty, and perfectly sweet. Whether for holidays, potlucks, or weeknight treats, this pie brings restaurant-style indulgence straight to your kitchen.
