Dangerous Pie

This pie is killer, and I mean that literally. Let me go on record as saying that I hearby warn you that the technique that I am about to present to you is for entertainment purposes only and I do not and can not recommend any attempts at this recipe as written and if you do choose to attempt this pie, you do so at your own risk.

I ain't kidding kiddies, the technique leaves a ton of ways to get burnt, scalded, bodily and property damage and the like but makes a wonderful...


Caramel Pie

4 cans sweetened condensed milk
1 graham cracker prepared crust

Whipped cream (optional)
Chopped nuts (optional)

Remove labels from cans of milk and place them in a large deep boiler. Add water until tops of cans are covered about an inch. Bring water to a gentle boil and cook cans for 3 1/2 hours uncovered, adding water as needed to keep cans submerged well. At the end of 3 1/2 hours, remove cans from water and place on a rack to cool for at least 45 minutes. When cans are warm but NOT HOT TO THE TOUCH, carefully open lid with a can opener (like you are opening any other can, you will be spooning and not pouring) AWAY FROM YOURS OR ANYONE ELSE'S BODY, just in case there is any built up pressure from the cooking process. Spoon warm caramel into crust and allow to cool. Top with whipped cream and nuts if desired. Serve with insulin because you're going to need it after this!

I have made this pie many times and it always comes out well and I haven't had any mishaps with exploding cans or scalding but I'm always careful and/or lucky. This recipe comes from a local restaurant that quit serving it for some reason or another. This goes well with coffee and is incredibly easy to make...

And did I mention dangerous?