Caramel-Banana Pie

Makes 8 servings

14-oz. can sweetened condensed milk

2 to 3 bananas, sliced

9-inch graham cracker pie crust

1 c. whipping cream

1/4 c. powdered sugar

2 chocolate-covered toffee candy bars, frozen and broken

Pour condensed milk into an 8" pie plate; cover with aluminum foil. Pour about 1/4 inch hot water into a 2-quart shallow casserole dish; place covered pie plate in casserole dish. Bake at 425 degrees for one hour and 20 minutes, or until milk is thick and caramel colored; add more water to dish if necessary. Carefully remove pan from oven; uncover and set aside. Arrange banana slices in crust; pour caramel over bananas. Cool for at least 30 minutes; while cooling, blend cream and sugar together until fluffy. Spread over caramel layer; sprinkle with toffee bar bits. Chill for 3 hours to overnight.

Need a special tablecloth for a dessert buffet? There are so many charming print fabrics available at craft stores. Two to three yards is all you’ll need. No hemming required...just trim the edges with pinking shears!