Banana Carmel Pie
Banana Caramel Pie
Right now I am sitting in my kitchen thinking of our Thanksgiving feast we'll be having in two more days. I'm thinking about it because I am currently prepping by making up some homemade whole wheat rolls (my first attempt... wish me luck!) to freeze for Thursday and cooking up caramel for a personal favorite: Banana Caramel Pie.
Oh how I love Banana Caramel Pie. Not one ingredient is wasted in the flavor of this pie. We almost didn't add this to our Thanksgiving list of foods to gorge on, but upon glancing through recipes, I couldn't get it out of my mind! I love how simple this pie is to make. So allow me to share one of my favorites with you.... from my Thanksgiving table to yours.
The first step in making this pie is preparatory. Caramel... It's what's cooking in my kitchen right now. Did you know that if you buy two cans of sweetened condensed milk, peel the paper off of the cans, plop the cans into a pan of water (the water covering the cans), and boil the water with the cans in it for 3 hours you will make a delightful caramel? It's true and you're welcome.
Here's a few tips when cooking up the caramel in cans. Yes, it takes three hours to cook up the caramel, but it can last in your cupboard for at least a month or so. So cook up more than two cans for another occasion. MOST IMPORTANTLY, please, please, please keep an eye on the water to make sure the water is always covering the tops of the cans, as the boiling water evaporates with time. I set the alarm on my microwave for every 30 minutes ( the time will depend on the height of you pans), and pour another glass or two of water over the cans when the alarm goes off. If you don't stay vigilant about keeping the water over the cans, the cans will explode. I tell you from experience. As a teen, I remember the night my mom was cooking up caramel and forgot to keep the cans covered with water. BOOM!!! Caramel on the floor and counter tops, globs on the ceiling, and splatters on the walls reaching to the adjacent dining room. YIPES. You don't want sticky caramel all over your kitchen now do you? But you DO want some Banana Caramel Pie. So give it a try, just keep the cans covered.
Final thoughts before the recipe: You don't want to prepare the entire pie until the day of, since ingredients like bananas and cool whip don't hold up well. But, you really ought to make the caramel ahead of time, because while it requires very little attention it does take time.
For this Pie you will need:
- 9 inch pie shell, baked
- 2 cans of sweetened condensed milk, cooked in the cans in a pot of boiling water for 3 hours (see tips above). Replenish water continuously. Cool. Open cans to find caramel!
- 2-3 Bananas
- 2 oz of pecan halves
- 8oz Cool Whip
In the baked pie shell layer in the following order:
- A thin layer of caramel on the pie crust to keep the pecans sticking
- 2 oz (or more) of pecan halves
- 1/2 can of caramel
- 2-3 (or more) sliced bananas
- Remaining caramel (approx. 1 1/2 cans)
- Cool Whip on top.
Adjust all ingredients to your liking. Eat, eat, EAT!!!
I only wish I had pictures to share. Or better yet a slice to give you a taste test.
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