Shelly's Recipe

CARAMEL BANANA PIE

Category: Pies - Cream and Custard

1 (approximately 5 ounce) packet graham crackers, crushed (about 1 & 2/3 cups)
1/4 sugar
1/4 cup plus 2 tablespoons unsalted butter, melted
1 (14-ounce) can sweetened condensed milk
3 bananas
1 cup heavy whipping cream
1/4 cup sifted powdered sugar
2/3 cup Heath English Milk Chocolate Toffee Bits (more or less to taste)
to make the 9-inch graham cracker crust

Preheat oven to 350 degrees. Combine crushed graham crackers, sugar and melted butter; mix well. Firmly press crumb mixture evenly over the bottom and sides of a 9-inch pie plate. Bake crust at 350 degrees F for 7-9 minutes. Remove pie plate from oven and allow crust to cool.

To make the caramel filling
Preheat oven to 425 degrees. Pour sweetened condensed milk into an 8 or 9-inch pie plate. Cover entire pie plate tightly with aluminum foil.

Using a jelly roll pan, fill pan with about 1/4-inch of water, then set foil-wrapped pie plate in center of pan (to create a water bath) and bake for approximately 1 hour and 20-30 minutes, or until condensed milk is thick and caramel colored (adding hot water to pan as needed). When done, remove pan from oven, remove foil from pie plate, and set aside to cool slightly.

To make the pie
Thinly slice 3 bananas (into about 1/8-inch slices). Layer sliced bananas in the bottom of cooled graham cracker crust. Evenly pour (or gently spread) caramelized milk over bananas. Cool at least 30 minutes, up to 1 hour.

Beat heavy whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over caramel layer.

Top with a generous sprinkling of Heath English Milk Chocolate Toffee Bits. Carefully wrap the pie with plastic wrap (so as not to smoosh the pie) and place in the refrigerator to chill at least 3 hours before serving.