Re: Caramel Pie

Just want to make sure I have this ........Open cans and pour the
Eagle Brand Milk into an 8-inch square baking dish and bake for
3 hours at what oven setting????????? This sounds easier than
adding water to a boiling pot......I may forget to check on
it......

On 11/15/09, Tom/Kentucky wrote:
> 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.