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Ingredients
- 2 cups canned sweetened condensed milk (21 ounces)
- 1 (9-inch) round of refrigerated pie dough (from 15-ounce package)
- 3 large bananas
- 1 1/2 cups chilled heavy cream
- 1 tablespoon packed light brown sugar
- Special equipment: a 9-inch pie plate (preferably deep dish)
Method
- Put oven rack in middle position and preheat oven to 425F.
- Pour condensed milk into pie plate and stir in a generous pinch of salt.
- Cover pie plate with foil and crimp foil tightly around rim.
- Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water.
- Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours.
- Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
- While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions.
- Cool piecrust completely in pan on a rack, about 20 minutes.
- Spread toffee evenly in crust, and chill, uncovered, 15 minutes.
- Cut bananas into 1/4-inch-thick slices and pile over toffee.
- Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
