Irresistibly inventive, this pie recipe calls for sweetened condensed milk that is boiled in its unopened can for three hours until it turns into a fabulous toffee. Then the toffee is poured into a graham cracker and gingery crust and topped with sliced b
INGREDIENTS (for 8 servings):
- 1 1/2 cups graham cracker crumbs
- 1 cup butter
- 1/2 cup white sugar
- 3 teaspoons ground ginger
- 1 (14 ounce) can sweetened condensed milk
- 2 bananas, sliced
- 2 cups heavy whipping cream
PREPARATION:
Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
Open can and pour toffee into pie crust. Allow to cool.
Slice bananas over toffee.
Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.