Crockpot Caramel Pie

2 cans Eagle Brand milk
1 large, 2 small, or 2 pkgs mini (6) graham cracker crusts, can also use gluten free if you prefer
redi whip topping, or cool whip, whichever you prefer
mini chocolate chips
pecan cookie pieces

Place a liner in the crockpot. This is to keep from getting "rust rings" in the bottom of your crockpot. Place unopened cans in bottom and cover with water. Make sure the cans are fully covered and 2" above them as well. Turn the crockpot to low and cook for 8 hours. Turn off crockpot and allow cans to rest in the crockpot for 4 hours. Remove the cans and allow them to cool enough so you can handle them. Be Careful when opening the cans. Start with just a small opening. It might be best to open them over the sink, as they might splatter. Continue opening the can and pour the caramel into crusts. Cover and refrigerate for 4 hours. Top with whipped topping. Garnish with pecans and chips. Very rich!

*I have not made caramel pie in the crockpot yet, but I have on the stove and it tastes just like O'Charley's caramel pie. (which is also on my blog)