Banana Caramel Chocolate Pie

1. 1

   Preheat oven to 425F.

2. 2

   Pour condensed milk into pie plate and stir in a generous pinch of salt.

3. 3

   Cover pie with foil and crimp foil tightly around rim.

4. 4

   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.

5. 5

   Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden brown color, about 2 hours.

6. 6

   Remove pie plate from water bath and transfer caramel to a bowl, then chill, uncovered, until it is cold, about 1 hour.

7. 7

   While caramel is chilling, bake one piecrust according to package instructions.

8. 8

   Cool piecrust completely in pan on a rack, about 20 minutes.

9. 9

   Brush melted chocolate on piecrust and chill for 10 minutes.

10. 10

    Spread cooled caramel evenly over chocolate in crust, and chill, uncovered, 15 minutes.

11. 11

    Cut bananas into 1/4-inch thick slices and pour lemon juice over them.

12. 12

    Pile bananas over caramel.

13. 13

    Beat cream with brown sugar in a bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.

14. 14

    Chill until serving time.

* Per serving · 4 servings · Values may vary.

No additional tips available.