O’Charley’s® Ooey Gooey Caramel Pie

Caramel Pie
10 inch graham cracker pie shell
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup brown sugar
3 eggs
½ teaspoon vanilla extract
1/4 teaspoon salt

Preheat the oven to 350 degrees F. In a medium saucepan, combine caramels, butter and milk. Cook over low heat. Do not stir with a plastic spoon. Stir frequently until mixture is smooth. Remove from heat.
In a large bowl, combine sugar, eggs, vanilla, and salt.
Gradually add the caramel mixture. Stir well.
Pour mixture into pie crust. Bake for 45 minutes. Remove from oven. Refrigerate. Follow next two steps right before serving slices.

Whipped Topping
7 ounce can Reddi whip®

Place a single layer of Reddi whip® topping over each pie slice when it is served. Placing whipped topping on the pie before serving time will result in the whipped topping melting before it is needed.

2 tablespoons mini chocolate chips
2 tablespoons pecan chips

Place each topping in separate bowls. Sprinkle each topping over whipped topping evenly and sparingly.

Tip: To slow down the browning of a pie during baking, wrap strips of aluminum foil around the edge of the pie. Use this technique to prevent an extra golden brown crust.