BANOFFEE PIE Recipe

BANOFFEE PIE
(as adapted for US measures)

Mix graham cracker crumbs with softened butter and press into large pie tin.
Place crust in refrigerator until filling is ready.
Boil the two cans of milk, unopened, in a pan of water for one and a half hours.
The milk remains in the cans unopened and must be submerged in the pot of boiling water.
If the water boils down to expose the can, refill the pot.
This caramelizes the milk in the can.
The cans may be stored for several weeks.
Allow milk to cool to room temperature.
Slice the bananas and layer in the pie pan.
Spoon caramelized milk over the bananas.
Whip the whipping cream with the confectioners sugar and vanilla and spread on top of the caramelized milk.

From - Sandee Hughes