Caramel Pie

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1 graham cracker pie crust
chocolate chips
pecans
whipped cream
2 cans of Eagle Brand condensed milk

1. Remove wrappers from condensed milk but do not open cans.
2. Cover cans in water in a deep dutch oven.
3. Boil for 4 hours. (Make sure that the cans remain covered with water, if the water dips below the top of the can for a period of time, the can will explode. I usually have to add water about every 20 minutes or so.)
4. Remove cans and let sit for 10 minutes.
5. Open cans (be careful, because caramel will ooze out and be very hot.
6. Pour into pie shell and place in refrigerator for an hour or so to chill.
7. Remove and add whipped cream, choc chips, and pecans.