My Grandmother made these along time ago, and they have been one of my favorite (not the healthiest) desserts. This is a really easy way to make carmel pies. Here’s the recipe.
You will need:
14oz can of Sweetened Condensed Milk
Graham cracker pie crust
Remove all labels from the can, In a pot add a dish towel to the bottom to prevent “rings” in the bottom. place the can in pot and fill with water above rim of the can. cook on high added water often as it evaporates.
cook on one side for 1 1/2 hours, then flip cans with tongs and cook for another 1 1/2 hours.
when done boiling, place cans on a towel and let cool until the cans are cool to the touch, once cooled be careful opening as contents inside may spill or spew. Empty can in to the graham cracker pie crust and refrigerate overnight.
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