Caramel Pie - cooking recipe

Ingredients

1 (9-inch) baked pastry shell
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 c. chopped pecans
1 (9 oz.) container Cool Whip, thawed

Preparation

Remove label from condensed milk and put entire unopened can in a large saucepan.
Cover with cold water.
Over high heat, bring the water to a boil.
Reduce heat and continue boiling for 3 hours.
Check periodically to see that water covers the can entirely.
Remove can and cool unopened for 20 minutes.
Open can and spread caramelized milk in the bottom of the pie crust.
Over the caramel sprinkle 3/4 cup of the chopped pecans.
Pat the pecans into the caramel with open hand.
Over the caramel and pecans, spread the whipped topping.
Garnish with remaining pecans.
Refrigerate 1 hour before serving.