Caramel Cream Pie - cooking recipe

Ingredients

2 cans Eagle Brand condensed milk
1 large container Cool Whip
1 (9-inch) graham cracker pie crust

Preparation

Remove labels from milk cans, placing cans unopened into a large pot.
Cover cans with water and place on stove at medium heat.
Let boil 4 hours, adding water when needed to keep cans under water.
After 4 hours, remove cans from heat.
Let cool 15 minutes, then open cans by using an electric can opener, because cans are under pressure and contents can shoot out if a hand held opener is used.
Spoon out caramel into pie shell.
Cool completely; cover with Cool Whip.