Thick, gooey caramel layered over sweet, refreshing bananas and topped with rich, crunchy toffee bits make this a pie worth writing home about!
INGREDIENTS (for 8 servings):
- 1 (9 inch) prepared graham cracker crust
- 1 (14 ounce) can sweetened condensed milk
- 3 bananas
- 1 cup whipping cream
- 1/4 cup confectioners' sugar
- 2 (1.4 ounce) bars English toffee-flavored candy, crushed
Preheat oven to 325 degrees F (165 degrees C). Fill a large saucepan with water and bring to a boil. Pour sweetened condensed milk into a small baking dish. Cover with aluminum foil. Set dish in a larger baking pan. Place pan on oven rack and pour boiling water into larger pan, to at least 1 inch deep. Carefully slide rack back into oven. Bake 1 hour, until milk is thick and caramelized.
Slice bananas and arrange on bottom of graham cracker crust. Pour caramelized milk over bananas and allow to cool 30 minutes.
In a medium bowl, whip cream until soft peaks form. Add confectioners' sugar and continue to whip until stiff. Spread over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.