2 cans Eagle Brand milk
1 graham cracker crust
1 (8 oz.) Cool Whip

Stand 2 cans Eagle Brand milk in deep pot. Fill with water 2 inches above cans. Put lid on pot and boil for 3 hour on low or medium low. Let cool completely before opening can. Best to cook day before. Empty cans in pie crust and top with Cool Whip. Keep refrigerated.