Caramel Pie

• 3 (8 ounce) cans condensed milk
• 1 teaspoon coffee
• graham cracker crust
• Cool Whip

1. Remove lable from cans of evaported milk.
2. Place unopened cans in large pot and cover with water.
3. Boil for 8 hours keeping cans covered with water.
4. Open cans and scrape carmel into bowl.
5. Add coffee and blend with mixer until smooth, about 1 minute.
6. Pour into pie crust and chill.
7. Top with cool whip.
8. Pie can be frozen to be served later.
9. This will also help if filling seems to be a little runny.

condensed milk, coffee, graham cracker crust

Taken from www.food.com/recipe/caramel-pie-333602 (may not work)