Method

Place the stockpot with 2 1/2 quarts of water over high heat and bring to a boil.  Reduce to a simmer and place the unopened cans of condensed milk in the water.  Cook for 4 1/2 hours.  Check the pot every 30 minutes and add water to keep level consistent (water should always cover the cans completely).

Remove from heat and allow the unopened cans to sit in the hot water for 1 hour.  Using tongs, carefully remove them from the stockpot and transfer them to the refrigerator to cool for 30 minutes more.

While the cans are cooling, prepare the crust.  Using the food processor, pulse together the cracker crumbs, sugar, and melted butter until well combined.

Pour the mixture into the springform pan.  Using your fingers, firmly press the mixture evenly over the bottom and up the sides of the pan, forming the crust.  Refrigerate for 20 minutes to set completely.

Open the cooled cans and pour the toffee mixture into the pan, spreading evenly on the crust with the spatula.  Peel and slice the bananas and layer the slices across the top of the toffee filling.  Set pie aside to set completely, about 1 hour.

Pour heavy cream and vanilla extract into the chilled medium bowl.  Using a hand-held mixer or whisk, whip until stiff peaks form.  Spoon whipped cream over bananas and grate semisweet chocolate across the top.  Refrigerate the pie for at least 15 minutes before serving.

Serves: 8 - 10

Reprinted with permission from ©Stephen Hartigan and Jerry Boak, No More Takeout!, written by Stephen Hartigan and Jerry Boak, published by John Wiley & Sons   click for book review

back to main desert recipes page      more chef & cookbook dessert recipes             main chef & cookbook page