Luscious Caramel Banana Pie
Yield
servingsPrep
40 minCook
80 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
milk, sweetened condensed
|
|
| 2-3 | each |
bananas
|
|
| 1 | each |
graham cracker pie crust
(9inch) |
*
|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
powdered sugar
|
|
| 1 | each |
english toffee candy
crumbled |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
|
bananas
|
|
||
| 1 | each |
graham cracker pie crust
(9inch) |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
powdered sugar
|
|
| 1 | each |
english toffee candy
crumbled |
* |
Directions
Pour sweetened condensed milk into an 8-inch pie plate.
Cover pieplate with aluminum foil.
Pour about ¼ inch hot water in a larger shallow pan.
Place covered pieplate in pan.
Bake at 425℉ (220℃) 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.
Cut bananas crosswise into ⅛ inch slices, and place on crust.
Spread caramelized milk over bananas.
Cool for at least 30 minutes.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Spread over caramel layer. Sprinkle with crumbled candy.
Chill at least 3 hours or overnight
