Recipe: Banoffee Pie

This pie originated in England. The name is a combination of the words "banana" and "toffee" (the flavor that comes from the caramelized milk).

Caramelize two 14-oz cans of sweetened condensed milk using one of the following methods:

OVEN METHOD: Pour 1 can sweetened condensed milk into a deep, 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 1/2 hours or until thick and caramel colored.

STOVETOP METHOD: Pour 1 can sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.

MICROWAVE METHOD: Pour 1 can sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.

BANOFFEE PIE

1 9-inch crumb pie crust (graham cracker or chocolate flavor)
2 (14-ounce) cans sweetened condensed milk which have been caramelized
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract

After caramel has cooled, spread half of the caramel evenly inside crust. Slice the bananas and layer on top of caramel. Pour remaining half of caramel over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

Refrigerate several hours before serving.