Banoffee Pie

• Bananas. Caramel.  Need I say more?!  I have always heard that sweetened condensed milk magically becomes dulce de leche when cooked long enough, but have yet to try it.  I'm glad I did.  This recipe requires little effort with big-time results, you will not be disappointed :)
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• Banoffee Pie
• From:  Paula Deen
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• 1 1/2 cups graham cracker crumbs
• 10 tablespoons butter, softened
• 2 (14-ounce) cans sweetened condensed milk 
• 3 large bananas
• 1 1/2 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract

See below for methods to make the Dulce de Leche (I did stove top).

Preheat oven to 350 degrees F (or go the fast route and buy a pre-made crust).

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla (or cheat like I did and use Cool Whip)and spread on top of toffee filling and bananas.

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 (I would say 3 hours, mine came out a little too runny).  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.

Crock Pot Method:  Take the label of 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 degree oven and bake for 40 minutes or until is a rich caramel color.