Banana Caramel Pie I

Rating: 2.25 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

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

By SAUNDRA

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
3 hrs 30 mins
total:
4 hrs 45 mins
Servings:
8
Yield:
1 - 9 inch pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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 larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.

  • Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.

  • Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.

Editor's Note

For an alternate method of caramelizing sweetened condensed milk, remove the label, and place the unopened can of condensed milk in a saucepan. Cover with water, and bring to a boil over high heat; then reduce heat to medium-low and simmer for 3 hours. Monitor the water closely, adding more as needed to keep the can covered. Remove the can, and let cool 10 to 15 minutes before opening.

Nutrition Facts

Per Serving:
496 calories; protein 6.4g 13% DV; carbohydrates 64.5g 21% DV; fat 25.1g 39% DV; cholesterol 62.6mg 21% DV; sodium 254.8mg 10% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful critical review

Megan
Rating: 2 stars
01/24/2006
The Pie was excellent but I gave it a 2 because of the instructions. Here is how I did it.... 1. I didn't put foil over it because as with any water bath I have ever done YOU DON'T want to create steam. 2. while I know this isn't in the recipe the pan you use for the "small baking dish" should be a 8X8 pan. 3.the water level needs to be as close to the top of the "Large Baking dish" as possiable with out going into the small baking dish. 4. The temp. of the oven wouldn't hurt to be at 350 and last but not least a good test is wait until the sweeted milk is light brown and when stirred starts to clump together wisk one last time and pour over the bananas. Thanks for the recipe and goodluck! Read More
Helpful
(11)
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Megan
Rating: 2 stars
01/24/2006
The Pie was excellent but I gave it a 2 because of the instructions. Here is how I did it.... 1. I didn't put foil over it because as with any water bath I have ever done YOU DON'T want to create steam. 2. while I know this isn't in the recipe the pan you use for the "small baking dish" should be a 8X8 pan. 3.the water level needs to be as close to the top of the "Large Baking dish" as possiable with out going into the small baking dish. 4. The temp. of the oven wouldn't hurt to be at 350 and last but not least a good test is wait until the sweeted milk is light brown and when stirred starts to clump together wisk one last time and pour over the bananas. Thanks for the recipe and goodluck! Read More
Helpful
(11)
ROLLINS4000
Rating: 2 stars
10/05/2003
My condensed milk did not carmelize at all. If it had it would have been good and really sweet. Read More
Helpful
(4)
Mark Whitnell
Rating: 3 stars
01/13/2012
I have made this pie for years and everyone loves it. Your method is complicated and to much work. Heres how to reduce the work to 10 min construction time. Place the condensed milk in a pressure cooker and cook at 10 -15psi for 35 mins if you like caramel and 40-45 min if you like it browner. I use cool whip. I am an avid user of pressure cookers; it is gaining popularity on cooking shows. You can completely cook a large pot roast so the meat falls off in 45min not 2-1/2 hrs or more. Read More
Helpful
(2)
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Hannah
Rating: 2 stars
06/11/2007
Sorry but the instructions were not easy to follow. Read More
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