butterscotch banana pie
(1 rating)
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I found this in an old 1970's cookbook from some local Jaycee Janes organization. Remember them? This recipe was from a home economics teacher so I just had to try it. I did add honeyroasted peanut butter drizzled over the bananas. Using the whipped topping is a must, cuts some of the richness. Better get a glass of milk for this one. :D
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(1 rating)
yield
6 to 8
prep time
3 Hr
Ingredients For butterscotch banana pie
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2 cansweetened condensed milk
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3 mdbananas, sliced into 1/2 inch slices
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1/2 choney roasted peanut butter
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1graham cracker pie crust
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1 pkgwhippped topping -
How To Make butterscotch banana pie
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1Here's the important part: Boil the two cans of sweetened condensed milk for 3 hours unopened on the stove top. Just simmer them on med-low. Keep adding water to keep them covered. 3 hours is a must.
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2Cool unopened cans in fridge overnight.
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3In morning, open cans of butterscotch / caramel mixture. It should be firm and light brown in color. Slice into 1 inch slices and layer in graham cracker crust.
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4Top with sliced bananas, then drizzle peanut butter over bananas. Repeat layers 2-3 times, ending with drizzled peanut butter.
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5Chill in fridge (or freezer) at least one hour before serving. Top with whipped topping before serving. Enjoy!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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