Ingredients

• one pie crust, baked or cookie/biscuit crumbs

• 1 can of Condensed Milk (do not use evaporated) or caramel Flavored Condensed Milk or dulce de leche

• 1 or 2 firm, but ripe bananas

• lemon juice for bananas

• 8 to 12 oz of heavy whipping cream

Instructions

USING REGULAR CONDENSED MILK: Pour can into top of double-boiler pan and cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and caramel-colored. Remove from heat. Beat until smooth.

USING Caramel Flavored Condensed MILK OR DULCE DE LECHE: open the can/jar and use as is.

1. Slice the bananas and toss with a little lemon juice.

2. Arrange the bananas in the bottom of the pie.

3. For the recipe for the tartlets in the background, click on the Passion Fruit and Lemon Meringue recipe below this post.

4. Pour the caramel over the top of the bananas, then allow to cool (if warm).

5. Whip the cream and depending on how much you want to use, pipe a decoration around the outer part of the pie, or cover all of the caramel with the cream.

6. Add candy espresso beans if desired and keep refrigerated until ready to serve.

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