This is one of those really yummy, really easy, no-bake pies that I made a while back. It's got three fairly easy steps. All in all, this pie is about a two-day process...not two whole days, but...you'll see.
* one can sweetened condensed milk
* two medium (almost ripe) bananas
* a graham cracker crust
* one cup whole milk
* one teaspoon salt
* half cup granulated sugar
* one teaspoon vanilla extract
* 1/8 cup all-purpose flour
Whipped Topping (optional)
Let's get started. Day One:To make your caramel take one 14-ounce can of sweetened condensed milk, remove the label.
And set in a 3-quart sauce pan (completely covered with cold water) and cover. Bring it to a rolling boil and you want to hold that boil for 2 straight hours. Periodically, you'll need to come back and check on this and make sure that you're not running out of water. If so, just add a cup (or however much is needed) warm water. Really, really important note (especially if you have kids....: Please, pretty please by all means, DO NOT leave this to boil on the front burner. It may look enticing to little eyes...especially since you'll be leaving it to boil for 2 hours. Use the back burner to boil. Always!)(Use warm water for refilling because you've already reached the initial boiling point and we don't want to have to start over from scratch by adding cold water. Kay?;-) Once your can has completely boiled for the full two hours, turn the heat off and leave it in the pot for about an hour, until you can safely handle it without scolding your fingers. Once it's set there for a while, remove it from the water and let it sit on the counter on a dish towel to come to room temperature. Before you got to be for the evening put your can in the fridge. It will be ready to go after having cooled in temperature overnight.
Day Two: Take out your graham cracker crust and remove the label, so that you're ready to go.
If you open up your can from yesterday, you'll see that you have a beautiful brown caramel. Now, let's layer that into our graham cracker crust. Go ahead and use the whole can. This will make a really nice layer in the bottom of our pie.
Next, slice one medium (almost ripe, not too ripe) banana and arrange the slices
on top of your caramel.
Set your pie aside. Now, were going to work on our custard.
In a small bowl, combine your salt, sugar and flour and then add to your your milk in a medium saucepan.
Bring it to a boil.
Separate out one egg yolk. Once you beat the egg yolk, slowly temper your custard into your yolk.
Mash one banana.
Return your custard back to the pot and add your banana to it.
Once you've stirred that for a while and cooked it over the heat, add one and half teaspoons of vanilla and a pat (one tablespoon) of butter.
Continue to cook for four to five minutes and then remove the pot from the heat and let the custard set for about 20-25 minutes. After it sets, cover your layer of bananas with this custard.
Okay, so I wasn't totally happy with the result. My custard turned out a bit too clumpy. This blog is about sharing my cooking and baking journey with you...and this recipe serves as one of the mistakes that I've learned from.
Ripe, almost ripe bananas are too mushy for this custard. Besides the fact, a banana flavoring, which would have not changed the consistency of the custard would have been better. Nonetheless, whether you make this recipe with the custard "my way" or the way that I've suggested in my critique, this flavor profile is sure to be (sweet) and delicious! Give it try, and let me know how you do.
Happy Pie Making...Bakie.