Re: Caramel Pie

Hi, Elizabeth. We make this pie every once in a while.
Melissa's cousin from Morehead gave me the recipe several
years ago. I don't turn my cans on their sides, I don't put a
lid on the pot, and I don't turn them while they're boiling.
I do add boiling water to keep the cans covered. Also, when
they are done, I spoon the caramel into a bowl and beat it
(with a spoon) before putting it in the pie shell. That makes
it even creamier. I put mini chocolate chips on top of the
pie, but the Heath bits sound wonderful.

By the way, if you are concerned about the cans exploding
during boiling, you can open the cans and pour the Eagle
Brand Milk into an 8-inch square glass baking dish and bake
the milk for 3 hours. It comes out "close" to the same.

On 11/15/09, Liz/KY wrote:
> Caramel Pie
>
> 2 cans Eagle Brand, unopened with labels removed
> chocolate or graham cracker pie crust
> Cool Whip
> Heath Bits, chocolate chips, nuts, or other similar topping
> (I used Heath Bits)
>
> Put both cans of Eagle Brand, unopened and on their sides
> in the bottom of a large pot. (I used a big soup pot.)
> Fill with water until cans are covered. Put a lid on top
> and boil on high heat for 3 hours. Add water as it
> evaporates. Every half hour, use tongs to turn cans.
>
> After 3 hour of boiling, turn off heat and let cool for 1
> hour. Remove cans and open.
>
> Voila! The Eagle Brand will have turned to the creamiest
> caramel! Pour the caramel into the pie shell and top with
> Cool Whip. Sprinkle with Heath Bits or other topping.