Caramel Pie

Name: Caramel Pie
Ingredients: 2 to 3 c. condensed milk (depending on size of crust); 1 graham cracker crust; 1 large container Cool Whip; chopped or minced pecans; mini toffee bits (optional)

5 ingredients

1 steps

Ingredients

2 to 3 c. condensed milk (depending on size of crust)
1 graham cracker crust
1 large container Cool Whip
chopped or minced pecans
mini toffee bits (optional)

Directions

1

Preheat oven to 350°. Empty condensed milk into a casserole dish. Place dish on a baking pan. Fill baking pan halfway with water (this is important because it will keep the milk from scalding). Cover the casserole dish with aluminum foil. Bake 2 hours or until milk is caramel colored. Break up any large lumps in the filling before pouring into the crust. Let cool for an hour before spreading Cool Whip on top. The pie must be refrigerated overnight to set properly. Before serving, garnish with pecans, chocolate and toffee bits.

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