Place the unopened cans of condensed milk in a slow cooker. Fully submerge with water, place lid on and cook on low for 8-10 hours. **Do not open the cans while hot!!!!**. Allow the cans to cool - best to place in the refrigerator for at least 2 hours. The milk will have caramelised and become Dulce de Leche.
Open the cooled cans and carefully transfer the contents evenly into the Oreo pie crust smoothing the top.
Melt the chocolate melts as per the packet instructions and spread the smooth mixture over the top of the pie. Aim for a thin layer as a thick layer will be hard to cut through when slicing the pie later.
Refrigerate for an hour or more to allow the ingredients to set well.
Whip the cream with the icing sugar and serve with slices of the pie.
Sometimes cans may show some superficial rust after being in the slow cooker.
Ring pull lids now common on condensed milk cans are okay - they will not burst during the process.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (75g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 109 (36%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 15mg||5 %|
|Sodium 156.3mg||5 %|
|Potassium 164.9mg||4 %|
|Total Carbohydrate 45.1g||13 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 44.6g|
|Protein 4.7g||7 %|
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Calories per serving: 306
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