Shelly's Recipe

Caramel Pie

Category: Pies - Cream and Custard

2 (14-ounce) cans sweetened condensed milk
1 (9-inch) prepared deep-dish pie shell
1 (8-ounce) container frozen whipped topping, thawed
1/2 cup chocolate curls
Garnish: chopped pecans

1. In a large pot, place unopened cans of condensed milk, and add enough water to completely cover cans. Bring to a boil over high heat, then reduce to a simmer. Simmer for 3 hours, adding water as necessary to keep cans covered.

2. Meanwhile, bake your pie shell according to directions; set aside to cool. You can use a store bought shell, but I prefer a homemade crust - the flavor is so much better.

3. Carefully remove cans from water, and set aside until cool enough to handle. Open cans, and pour caramel filling into pie crust. Spread whipped topping over the filling, and top with chocolate curls. Garnish with pecans, if desired. Chill for 1 hours or overnight.

Tips: This pie is made easy by using store bought crust and frozen whipped topping.