Banana Caramel Pie I Best Family Recipes

Tuesday, July 28, 2015

Banana Caramel Pie I

"Thick, gooey caramel layered over candy, refreshing bananas and topped with rich, crunchy toffee bits make this a pie really worth writing home about!"

Ingredients :

1 (14 ounce) can sweetened condensed milk
3 ripe bananas
1 (nine inch) organized graham cracker crust
1 cup whipping cream
1/four cup confectioners' sugar
2 (1.4 ounce) bars English toffee-flavored candy, beaten

Instructions :

Prep : 15M	Cook : 8M	Ready in : 4H45M

Preheat oven to 350 ranges F (one hundred seventy five stages C).
Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the bigger pan so it surrounds the smaller dish and springs half of way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, till milk turns mild brown, thick, and caramelized.
Slice the bananas and set up on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes inside the fridge.
Place the heavy cream in a medium bowl, and whip till gentle peaks form. Gradually upload the confectioners' sugar; and retain whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with overwhelmed toffee. Chill three hours earlier than serving.

Notes :

For an exchange approach of caramelizing sweetened condensed milk, cast off the label, and place the unopened can of condensed milk in a saucepan. Cover with water, and convey to a boil over high warmth; then lessen warmness to medium-low and simmer for 3 hours. Monitor the water closely, adding extra as needed to maintain the can included. Remove the can, and permit cool 10 to fifteen mins earlier than starting.
Reynolds® Aluminum foil may be used to preserve food wet, cook dinner it calmly, and make smooth-up simpler.

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