You'll need...
1 box of graham cracker crust
2 cans of sweetened condensed milk
6 bananas
2 cups of fresh whipped cream
1 tbsp of white sugar
1 stick of butter
1 loose bottom circular baking tin
Wooden or chipboard initial (if desired)
2 tbsp of brown sugar (may be needed)
1. Fill a saucepan with water, bring to high heat. Add the two cans of sweetened condensed milk. (Many people don't recommend this method due to cans sometimes exploding, however in all the times I have been doing it I personally have never had a problem.) The decision is yours.
Let boil for 2 hours. Meanwhile;
2. Melt in a large bowl the stick of butter in the microwave till liquid, slowly disperse the graham crust into the bowl mixing it into a hard crust texture. Empty into the baking tin, flattening, smoothing out into a layer. Whip the cream by hand with a whisk or an electric one for the cheaters. I like to add to add a tbsp or two of white sugar to this.
3. Slice the bananas and evenly make a layer over the crust, as well as a thin layer of the whipped cream, place in the fridge until the condensed milk is ready.
Take cans of condensed milk out of the boiling water, let sit for 30 seconds before opening. If it is not a brown liquid, it was not heated well enough, pour into a saucepan and add 2 tbsp of brown sugar and stir until a brown liquid. Do not stop stirring as it may harden.
4. Take the pie out of the fridge and layer over the cream a layer of the caramel, then add another layer of banana slices, followed by a layer of caramel, and then a final layer of cream. There may be caramel left over, put into a jar, and into the fridge and use as a sweet spread for toast etc.
5. Place into the fridge for 5-10 minutes, bring back out and lay gently the chipboard/desired initial, and using a sieve with graham cracker dust in, shake evenly over the pie. Gently lift the initial to find your cake personalized. :)
Place back into the fridge for at least an hour to molt together before enjoying. Best left overnight.
