Okay. I know you’re all knee-deep in turkey guts and cranberry goo.
I also know that you might not be too keen on pumpkin pie.
SO, once again, I would like to share my father’s famous caramel pie recipe!
Father Pudding’s Famous Caramel Pie
1 can Eagle Brand sweetened condensed milk (no substitutes, must be Eagle Brand)
1 prepared graham cracker pie crust
2-3 bananas (not overly ripe)
Cool Whip (small size)
5-6 maraschino cherries
handful of pecan pieces
Large size Hershey Chocolate bar
Preparation (Allow 4 hours on the night before you need the pie. In other words, time is running out.)
The evening before you need the pie, remove the wrapper from the Eagle Brand milk and put the can in a pot of SLOWLY boiling water. (The can should not be opened or punctured in any way.) Be sure to keep the can covered with water and SLOWLY boil it for 4 hours. After 4 hours, remove the can and let it cool overnight to room temperature.
Assembly (Allow 10-15 minutes.)
Place ¼ inch thick slices of bananas over the bottom of the pie shell, covering the entire bottom with one layer (do not layer up the sides of the shell). Open the can of Eagle milk. You’ll find it has turned a nice caramel color and has thickened to the point where you’ll have to use a spoon to get it out of the can. Cover the bananas with the caramelized milk (spread the entire can evenly). Cover the caramel with Cool Whip (be generous and use lots of Cool Whip). Cut the Maraschino cherries into pieces and sprinkle the pieces around the Cool Whip. Sprinkle the pecan pieces around the Cool Whip. Finally, using a vegetable peeler, shave strips off the edge of the Hershey bar and sprinkle the shavings around the Cool Whip. Refrigerate until serving time.
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