1 large Graham Cracker Pie Crust
2 cans sweetened condensed milk
1 small container Cool Whip
1 small pkg. chopped pecans
1 package Nestlé’s mini chocolate chips
Peel paper from cans of Eagle Brand Milk.
Place cans on their sides in a large pot and cover completely in cold
water, add 2-3 tablespoon of oil to the water.
Slowly bring pot to rolling boil and boil for 3 hours making sure to turn cans every 30 minutes or so.
At the end of 3 hrs allow cans to cool for 1 hr. (at least – this part is VERY
important). Thicker pie…let cans sit for 2 hrs. Open cans of Milk and spread
into graham cracker pie crust. Cover with Cool Whip. Sprinkle nuts and chocolate
chips all over the top. Refrigerate for 8 hrs. DELICIOUS!
Note: DO NOT LET CANS BOIL DRY!!!
Also a good indicator of when the carmel is ready the can will float.