Prep 2 hrs
Cook 4 hrs
From Clean Home Journal "Forget that Tennessee version of making caramel pie by throwing the entire can of condensed milk into boiling water (that's dangerous!). Here Chef James Brockman gives a simpler way to get the same great taste without the danger! Start with a prepared baked pie crust, and you're more than halfway there. The sliced ripe bananas add texture and a finishing sweet touch."
- 1 pie crust, prepared
- 4 bananas, ripe
- 1 (8 ounce) can sweetened condensed milk
- 1 cup whipping cream
- 1⁄8 cup powdered sugar
- 1 teaspoon vanilla
- Fill the pan of your double boiler with water, place over high heat, and bring to a boil.
- In the bowl of your double boiler pour in the sweetened condensed milk. Reduce the heat to simmer, then cook for 1.5 hours, stirring from time to time. (Remember to add more water to the bottom pan, when necessary, to keep the pan from burning.).
- Bake pie crust according to manufacturer's instructions. Set aside.
- When the caramel is thick and darker, remove from heat and let cool slightly.
- Slice the bananas into pie crust. Spread the caramel evenly over the bananas. Chill until cold (at least 4 hours).
- Whip the cream with the sugar and vanilla until stiff peaks form.
- Spread the whipped cream over the bananas and serve.