This pie is just sinfully delicious. I mean, who knew bananas and caramel were such a good pairing?! Seriously, if you’ve seen this recipe floating around the internet but thought it was weird, just try it! I don’t think you’ll be disappointed. And if you are, just run it over to my house and I’ll take care of it for you. 😉
My mom made this one year for Thanksgiving or Christmas, I don’t remember which, and we just thought it was about the best thing ever! I loved the fact that you made your own caramel and that you did it with only one simple ingredient: sweetened condensed milk. I thought that was just about the kookiest thing I’d ever heard, but it works beautifully and it is so so so good.
If you want, you can make this a completely no-bake recipe by buying a pie crust. That’s what I ended up doing this time around, because I was just far too tired to make my own. I’m such a homemade nut that it almost made me feel bad to buy a crust (I know, it’s lame) but I was pleasantly surprised. Tyler and I are diligently working away on this pie as you read this, much to our dismay *insert sarcasm* I hope you give this recipe a try and that you enjoy it as much as I do! Bon appetit!
Banana Caramel Pie
Begin by filling a pot with enough water to cover the top of the condensed milk can by a few inches. Boil for 3 hours. Check often to make sure the water level never goes below the top of the can. Remove can from water with a pair of tongs and let cool for 1 hour.
Make pie crust according to recipe, or buy a pre-baked shell.
Slice bananas and arrange in the baked pie shell.
Top bananas with caramel and spread out evenly.
Layer the whipped cream on top and spread evenly.
Chill for 3 hours or until pie is firm and set.
Eat to your hearts content!