RECIPE OF THE WEEK by Saundra Stroud

I made this for Care Group recently.  Very very good, but very rich.

 

Caramel-Banana Pie

 

2 (14 ounce) cans sweetened condensed milk

2 to 3 bananas ( I only used 1 1/2)

1 graham cracker crust (extra serving size) 

1 cup whipping cream  (You could use Cool Whip but would not be as good)

1/4 cup sifted powdered sugar

1 or 2 (1.4 ounce) English toffee-flavored candy bars, crushed

   (I bought a bag of toffee bits in baking section)

 

Pour condensed milk into an 11 x 7 inch baking dish; (COVER WITH ALUMINUM FOIL).  Place covered dish in a 9x13 inch pan.  Add hot water to the 9x13 pan to a depth of 1 inch. Bake at 425 degrees for 1 hour and 20 minutes or until condensed milk is thick and caramel-colored (add hot water to pan as needed).  Remove foil when done, and set aside. (I cooked mine exactly as time said) Allow to cool about 30 minutes.

 

Cut bananas into 1/8 inch slices, and place on crust.  Spread caramelized milk over bananas.  Cool in refrigerator at least 30 minutes.

 

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.  Spread over caramel layer.  Sprinkle with crushed candy.  Chill at least 3 hours before serving.

 

I think this would make two pies if you wished to use the smaller pie crusts.  Also, it would be equally as delicious without the bananas.

 

Keep refrigerated.

Enjoy