Monday, March 7, 2011

Caramel Pies

This new batch of recipes comes from Madison County Cookery, which seems to have been compiled by the Madison County Chamber of Commerce in the early 80s.

Caramel Pies

3 cans Eagle brand milk (sweetened condensed milk)
1 cup chopped pecans
Cool Whip Topping
2 graham cracker crusts

Put three cans of Eagle brand milk in a deep sauce pan (do not open cans but cook in the cans). Cover with cold water and cook on high heat until it starts to boil, then lower heat to medium. Cover pan with a lid and cook for three hours. Remove from heat and let the milk cool completely.


When cool, open cans and pour into bowl. Add 1 cup chopped pecans. Stir. Pour in to two graham cracker crusts. Place in refrigerator for 2 to 3 hours. When ready to serve, add Cool Whip. This pie can be frozen. It is very rich but very delicious.

You won't believe this until you try it - comes out like melted caramel kisses.

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