Banana Caramel Pie
Recipe courtesy of Jyl Benson, LouisianaKitchen & Culture
To make the caramel or Dulce de Leche:
Stove Top Method: Remove the label from can of sweetened condensed milk. Put in pot and cover completely with water. Bring to a boil and reduce heat to a simmer. Cook for 2 1/2 hours. Be sure to keep the can totally covered in water to be safe. The can will burst if it is not completly covered in water the whole time! Be careful!! When cooled enough that you can handle with can with your bare hands, it is safe to open. Note: If you have courious children make sure you do this on a back burner.
Crock Pot Method: Take the label off the can and place in crock pot. Cover completely with water. Put lid on and cook on low for 8-10 hours. Just once again make sure there is plenty of water and the cans are covered the entire time! Cool before opening.
Oven Method: Open can of sweetened condensed milk and pour into a glass pie plate. Cover with tin foil. Place in a roasting pan and fill pan halfway with water. Place in a 300˚F oven and bake for 40 minutes or until is a rich caramel color.
You can purchase Dulce de Leche - made by Nestles from many markets, especially those with a good Mexican food section.
Once your caramel is cooled enough to handle the can, open can and pour contents into pie crust. Slice bananas, they should not be too ripe, over top or place into crust prior to adding caramel; cool in refrigerator for a couple of hours.
To serve, top with whipped cream. Scatter shaved chocolate on top.
Note: There is some risk when boiling an unopened can of it popping open or even small explosion. It must be carefully watched and always covered with water. To be safe, use the oven method or purchase Dulce de Leche at your market.