Banana Caramel Pie
1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
1 cup whipping cream
1/4 cup confectioner's' sugar
2 (1.4 ounce) bars English toffee-flavored candy, crushed
Preheat oven to 325 degrees F (165 degrees C).
Fill a large saucepan with water
and bring to a boil.
Pour sweetened condensed milk into
a small baking dish.
Cover with aluminum foil.
Set dish in a larger baking pan.
Place pan on oven rack and pour boiling water
into larger pan, to at least 1 inch deep.
Carefully slide rack back into oven.
Bake 1 hour, until milk is thick and caramelized.
Slice bananas and arrange
on bottom of graham cracker crust.
Pour caramelized milk over bananas
and allow to cool 30 minutes.
In a medium bowl,
whip cream until soft peaks form.
Add confectioner's' sugar
and continue to whip until stiff.
Spread over cooled caramel.
Sprinkle with crushed toffee.
Chill 3 hours before serving.