stuart's caramel pie

My friend Stuart can grow about 17 different kinds of peppers in the summer, has awesome variety in what he eats, and is a far better writer than I will ever be. Caramel pie is yet another example of ohana-style food sharing/evolution. Stuart got the original family recipe from his friend James, who hails from Tennessee. Stuart kindly sent it with me, with the "thumbs up" to share it here, and I added a little spin on the original. Either works, just take your pick.

I solemnly swear that the cans will not explode when you boil them. It was a leap of faith, but well worth it. Serve tiny slices because it is very rich.

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2 cans of Eagle brand sweetened condensed milk
1 pre-made cookie crumb pie crust (Oreo or graham cracker)
1/2 a tub of Cool Whip
1 Skor toffee bar, broken into bits

Hawaii-girl riff
Lose the toffee
Bananas, thinly sliced
Toasted coconut and/or chopped macadamia nuts

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Remove labels from condensed milk cans but DO NOT OPEN THEM. Put the cans into a large saucepan, cover with lots of water, and boil for 3 hours, checking occasionally to make sure they remain completely covered with water. Cool under cold tap water. Open the cans and pour into the pie shell. When completely cool, cover with Cool Whip and top with chopped Skor bar. Makes one pie. 

For the Hawaii-girl riff, layer the sliced bananas before the Cool Whip, and then top with toasty coconut and or chopped macadamia nuts.

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