Easy Creamy Caramel Pie - cooking recipe

Ingredients

1 14 oz. can of Eagle Brand sweetened condensed milk (NOT EVAPORATED MILK)
1 Graham cracker pie shell
1 small tub of Cool Whip

Preparation

Place the whole can of milk in sauce pan and put enough water in the pan to cover can completely.
Boil about 3 hours turning every 30 minutes with tongs.
Add hot water as need to keep the can of milk covered at all times.
After 3 hours, take can out and set aside for at least 4 hours.
Best to do this the day before you need it.
When cooled, open can and with spatula, spoon caramel filling out into crust.
Top with cool whip and chill over night. Can do two or three cans at once and mark cans when cooled and place in cabinet until the next time you want to make this pie. Just open can, spoon into crust top with cool whip and chill and you have a pie in 5 minutes.
Enjoy.