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Carmel pie Made Easy
Diabetic Coma
3 cans SWEETENED condensed milk
2 nine inch graham cracker pie crusts
1 chocolate bar ( no nuts or anything else)
Cool whip or like topping
Crushed nuts of your choice( I use walnuts)
1 crushed candy cane


The time stated is desceptive. Actual doing something time is an hour. The chances of you making this right the first time are VERY slim. There are specific warnings with this recipe that MUST be followed or you can hurt yourself, others and your kitchen.

Take a very large pot filling it with water. Bring the water to a low boil and drop the unopened cans of milk into the water. WARNING #1 do not let the water level drop below the tops of the cans. They will explode. This recipe is for an elevation of between 0-1000 feet above sea level- time and intensity of boil will vary to your altitude. Boil the cans for 1 1/2 hrs. WARNING #2 do not open cans before they cool or you will have a carmel ceiling, face, hair, kitchen.
Place cans in fridge to cool for 1 1/2 - 2 hrs for cooling.
Take cooled cans and spoon out carmel into pie shells and return to fridge to finish cooling and to set for another 2-6 hrs. once set, top with cool whip, shred chocolate and sprinkle on top along with crushed candy cane and nuts. add cherries and poof- instant tooth decay. Each pie takes 1 1/2 cans of carmelized milk. recipe makes 2 pies.

WARNING #3 start with a sliver slice. Your family will not respond well to you sitting in the corner drooling and twitching from sugar overdose. VERY rich. Your freinds will be BEGGING you for the recipe.

Preparation Time: 6-10 hrs Serves: 12
Recipe Origin: United States
Submitted by:
United States
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