|so delicious, Banoffee Pie|
I still had one pie crust left, I bought the crust, one of these Keebler ReadyCrusts, just to save time and anguish over a failed crust too!
For the caramel - I recommend this 100% - use your Crockpot!! Simply empty the contents of the can (or tube) into a pyrex or other oven-safe dish that fits easily into your Crockpot, without touching the edges. Cover the dish tightly with aluminium foil. Partially fill the Crockpot with a cup or so of cold water. Set the dish of condensed milk in the water and cover the Crockpot as usual with the lid. I turned mine onto LOW and left it overnight (from midnight till seven this morning). Perfection! - gorgeous caramel colour, easily pour-able, yummy caramel taste. There was no need to add butter or brown sugar and no frustrating question as to how long to boil it for.
You could use this caramel sauce for ice cream sundaes or to sandwich cookies together as well.
To finish the pie, right before serving I sliced the bananas then folded them into the whipped cream. I sprinkled a little cocoa powder over the top for contrast.
Thanks Alison Holst for the condensed milk tip.