BUTTERSCOTCH BANANA PIE
I found this in an old 1970's cookbook from some local Jaycee Janes organization. Remember them? This recipe was from a home economics teacher so I just had to try it. I did add honeyroasted peanut butter drizzled over the bananas. Using the whipped topping is a must, cuts some of the richness. Better get a glass of milk for...
Provided by Amy Bulmer
Categories Puddings
Time 3h
Number Of Ingredients 5
Steps:
- 1. Here's the important part: Boil the two cans of sweetened condensed milk for 3 hours unopened on the stove top. Just simmer them on med-low. Keep adding water to keep them covered. 3 hours is a must.
- 2. Cool unopened cans in fridge overnight.
- 3. In morning, open cans of butterscotch / caramel mixture. It should be firm and light brown in color. Slice into 1 inch slices and layer in graham cracker crust.
- 4. Top with sliced bananas, then drizzle peanut butter over bananas. Repeat layers 2-3 times, ending with drizzled peanut butter.
- 5. Chill in fridge (or freezer) at least one hour before serving. Top with whipped topping before serving. Enjoy!!
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