I’m normally not a fan of Southern Living recipes. Not because they don’t work, but because I just don’t usually cook that way.
And by “that way” I mean highly processed ingredients, like canned biscuits and condensed soup.
I realize that’s an over-generalization of the empire of stylish living below the Mason-Dixon, but it’s mostly true. Not always. Keep reading.
Years ago, a friend gave me the Southern Living Slow Cooker Cookbook. I’ve made a few soup-free recipes, including the raved about Lamb Meatballs, and everything has been delicious. I was flipping through it recently and noticed a recipe for Caramel Pie. (Remember, this is a slow cooker cookbook.)
I was intrigued and since I had a meeting the next day to which I would bring dessert, I thought I’d try it.
It was rich and yummy. There’s no picture, because there was none left. Those Junior League bitches can eat.
Actually, the last part is a complete lie. I’ve never seen a League member eat half of what a normal woman would.
White wine, however, is a different story.
14 oz can fat-free sweetened condensed milk
Reduced fat graham cracker crust
8 oz container low fat Cool Whip
1 toffee candy bar (I used Heath), chopped
- Pour milk into a 2 cup pyrex glass measuring cup. Cover with foil. Place in a 4 quart slow cooker and add enough hot water to reach the level of milk in the measuring cup. Cook on low until the milk is the color of caramel (7 to 9 hours.)
- Pour caramelized milk into crust and let cool while the Cool Whip thaws.
- Spread Cool Whip over the caramel. Sprinkle with toffee.