Homemade Caramel Pie
2 cans Eagle Brand Sweetened Milk
1 Tbsp Olive Oil (optional)
1 pie shell or 12 mini shells
Milk Chocolate Chips
Instructions: Remove labels from the cans of Eagle Brand Sweetened Milk and place on their side in a large pot. Fill the pot with water so the cans are completely submerged. Add 1 Tbsp of Olive Oil to the water. With the stovetop on HIGH bring water to a boil. Once at a boil, turn the cans 180 degrees and replenish the water (it does evaporate, keep those cans completely covered at all times) every 30 minutes for a total of 3 hours. Once the cans have boiled for 3 hours remove from heat. Keep in mind these cans are HOT, I typically pour the cans out into the sink while I'm draining out the water. Allow the cans to cool for 2 hours. Once cooled, open cans and spoon into a pie shell(s). Top with whipped topping, chopped pecans and chocolate chips.
*Yes, the stovetop must remain on HIGH for the whole 3 hour boiling period. Look at it is as though you are getting a free pass to the spa because your kitchen and home will turn into a moist sauna!
*I say the Olive Oil is optional because I read that it helps the caramel boil more evening. I've never tested whether this is actually true or not because I'm not spending 3 hours to find out if no olive oil equals lumpy scorched caramel!
Not a fan of pie? No problem! Use the caramel as a topping for ice cream, apples, etc.
I secretly enjoy making these pies only because I know how delicious my family thinks they are and I think they are pretty scrumptious as well!