butterscotch banana pie

Name: Butterscotch Banana Pie
Prep time: 3 h
Yield: 6
Ingredients: 2 can(s) sweetened condensed milk; 3 medium bananas, sliced into 1/2 inch slices; 1/2 cup(s) honey roasted peanut butter; 1 - graham cracker pie crust; 1 package(s) whippped topping -

(1 RATING)

55 Pinches

Amy Bulmer

Ottawa, KS

Updated on Jul 14, 2011

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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prep time 3 Hr

cook time

method ---

yield 6 to 8

Ingredients

2 cans sweetened condensed milk
3 medium bananas, sliced into 1/2 inch slices
1/2 cup honey roasted peanut butter
1 - graham cracker pie crust
1 package whippped topping -

How To Make butterscotch banana pie

Step 1

Here'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.

Step 2

Cool unopened cans in fridge overnight.
Step 3

In 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.
Step 4

Top with sliced bananas, then drizzle peanut butter over bananas. Repeat layers 2-3 times, ending with drizzled peanut butter.
Step 5

Chill in fridge (or freezer) at least one hour before serving. Top with whipped topping before serving. Enjoy!!
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