Directions: |
Directions:Remove the labels from the 3 cans of sweetened condensed milk. Place the cans into a pot of water and bring to a boil. Boil the cans for 3 hours. It is very important that you continue to add water as it boils down to keep the cans covered. Otherwise, if the water boils down the cans WILL explode. It is very difficult to remove caramel from kitchen cabinets, ceilings, curtains, etc - trust me.
Once you have boiled the cans for three hours, remove them from the heat and put them in the refrigerator to cool down. I prefer to let mine cool overnight. If you open the cans while the caramel is too hot, you may get scalded. Once the caramel is cool, spread a thin layer of the chocolate shell topping along the bottom and sides of the pie crusts. Put it in the freezer or a few minutes to get hard.This chocolate is usually located near the ice cream section. It's the kind that freezes when you put it over ice cream. Once the chocolate is hard, just dump the caramel straight from the cans into the crusts. Top the pies with the whipped cream. Drizzle a little of the chocolate shell over the whipped cream if the mood strikes you. |
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Notes: |
Personal
Notes: My brother Joe likes it when I add a second layer of chocolate over the caramel before I put the whipped cream on. This makes for a super-rich pie, so make sure you get a big enough Coke! My friend Becky (who gave me this recipe) doesn't put any chocolate in it at all. Either way, this pie is delicious!
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