Caramel Pie

Pure amazing decadence... that's what this pie is. This is a copycat of O'Charley's Caramel Pie. I found the recipe online about 15 years ago to make for my mother for her birthday. And the best part is that you only need to be patient and attentive to make this. No skills required. I mean literally none. This is the easiest, most decadent dessert you can ever make, just don't think you're going to do it quickly.

2 cans Eagle brand sweetened condensed milk
1 graham cracker pie crust
Whipped cream, mini-chocolate chips, and pecan pieces for topping

Pay close attention, because this is the hardest part of this pie. Find a pot large enough to accommodate the cans of sweetened condensed milk. Cover with water. Bring to a boil.

Boil the cans for 3-4 hours turning frequently and ensuring that the water level stays above the cans. Turn off heat and place pot in the sink. Run cool water into the pot slowly displacing the boiling water until the water is cool. Let sit for an hour or so until cans are cool enough to handle. Open cans and fill in the graham cracker crust, smoothing the caramel.

Cover and chill the pie for several hours or it won't hold up well when cut. Top with whipped cream then sprinkle with the mini-chocolate chips and pecan pieces. Revel in the decadence and just don't think at all about how many calories are in it. I promise, this pie is worth every single calorie.