Banana Pie

Banana Pie



Ingredients



Ingredients:

• 1 no bake graham cracker pie crust
• 5 ripe bananas sliced
• 2 cups whipped cream (see below to make your own whipped cream)
• 1 can condensed milk

Pie with chocolate wafers & walnuts

Decorate (optional)

• 1/3 cup walnuts/pecans
•  7 chocolate wafers
• Fruits (banana slices, strawberries, mango slices)

Method:

Toffee syrup:

Peel label from the condensed milk can. Immerse the unopened can in a pot of water and bring it to a slow, steady boil for 3 to 4 hours. Make sure that the can is always completely submerged in water by adding more water, as needed, through out the process. Remove from water and cool before opening the can for the toffee syrup.

Pie:
Remove the plastic from the pie crust. Carefully add and spread the toffee syrup (it is pretty viscous) at the bottom. Then layer the sliced bananas to the rim of the pie crust. Top with whip cream and chill in the refrigerator.

Decorate:

Sprinkle nuts and decorate with chocolate wafers, fruits of your choice.

Cooking Tips:

Substitute or add other soft fruits of your choice like mangoes, peaches. Make toffee syrup and whipping cream in advance. Unopened toffee should keep for several weeks.

Serving Tips:

Serve as dessert.
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Whipping Cream

Homemade whipped cream can be made in less than 15 minutes. 1 cup of whipping cream wil yield 2 cups of whipped cream. Utensils and the beaters for making the whipping cream should be chilled in a freezer for at least 15 minutes prior to using them to make whipped cream. The whipping cream should also be stored in the coldest part of the refrigerator.

Remove the mixing bowl and beaters from the freezer after sufficiently chilled. Be sure to use a bowl big enough to hold the cream once it is whipped. Cream will double in volume. It is also best to use a bowl that is narrow with deep sides.

Add 1 cup of heavy cream in the chilled mixing bowl and beat with a hand mixer/stand mixer for 20 to 30 seconds on low until bubbles begin to form.

Increase mixer speed to medium and beat until the cream begins to thicken and the beaters show a slight trail in the cream.

Increase mixer speed to high and beat until the cream begins to thicken and puff up. Slowly add 2 tbs of powdered sugar and any desired flavoring, off to the side of the bowl and continue beating.

Continue to beat the cream until it forms a soft peak. For a soft peak, beat until a soft curved peak forms when pulling the beaters straight up out of the mixture. For a spreadable whipped cream or a stiffer peak, beat for another 20 to 30 seconds.

DO NOT over whip the cream. If the cream is over whipped it will start to separate and curdle.