Caramel Pies

Submitted by Foghorn Leghorn


1 Can Eagle Brand Condensed milk 1 graham cracker crust
1 medium tub of cool whip 1¼ C. chopped pecans
1¼ C. mini chocolate chips


  1. Take wrapper off of the milk can & place in a sauce pan & cover it with water.
  2. Boil water with can in pot for 1 hour & refill water as it evaporates out of the pot. Make sure the can is completely covered at all times.
  3. After the hour is up, cool the can in the fridge for two hours.
  4. Be sure to allow the can to cool entirely! Once cooled entirely, open the can & pour contents into the graham cracker crust & leave in the fridge overnight.
  5. The next day, take the pie crust out & put the Cool Whip on top of the caramel in the pie crust. 
  6. Sprinkle the top of the pie with the chopped pecans & mini chocolate chips.