caramel pie - my weakness

I have been trying for awhile to make a caramel pie... the kind that O'Charley's makes. If you google caramel pie, you will find all sorts of different types of recipes from a double boiler stir forever and never take your eyes off recipe to actual boiling of the cans. My mother and I stopped by our local O'Charley's to pick up two slices (I know I do not need caramel pie right now while trying to lose weight!) and in the process I asked the lady, "Oh by the way, how does O'Charley's make these wonderful pies?"

They boil those big cans of sweetened condensed milk for hours. Let those same cans cool for hours. She said when they opened the can, it's caramel. GO FIGURE. "But don't let the water run dry while boiling," she warned, "The cans will explode."

I can see it now. I start boiling cans. I forget (easy to do considering my attention span is 2 seconds long) about the cans. Then I'm calling someone to repair the ceiling from exploding cans! It would be my luck. Like the time I put an egg in the microwave thinking I could cook it that way - just a year ago - and it exploded... along with the glass in the microwave itself. Or the time I made macaroni and cheese and forgot the pan I was using was the strainer and so when I poured milk and cheese in the pan... what a mess.

I never claimed to be Paula Deen.