Pie, Banofee

By Floridaberry

Delicious

Ingredients

• Filling
• Scant 3 1/2 cups canned sweetened condensed milk
• 4 ripe bananas
• juice of 1/2 lemon
• 1 teaspoon vanilla extract
• 2 cups heavy cream, whipped
• 2 3/4 ounces semisweet chocolate, grated
• Cookie Crust
• 3 ounces butter, melted plus extra for greasing
• 5 1/2 ounces graham crackers, crushed into crumbs
• Scant 1/3 cup shelled almonds, toasted and ground
• Scant 1/3 cup shelled hazelnuts, toasted and ground

Preparation

Step 1

Place the unopened cans of milk in large pan and add enough water to cover them. Bring to a boil, then reduce the heat and let simmer for 2 hours, topping up the water level to keep the cans covered. Carefully lift out the hot cans from the pan and let cool.

Preheat the oven to 350 degrees. Grease a 9-inch tart pan with butter. Place the remaining butter in a bowl and add the crushed graham crackers and ground nuts. Mix together well, then press the mixture evenly into the base and side of the tart pan. Bake for 10-12 minutes, then remove from the oven and let cool.

Peel and slice the bananas and place in a bowl. Squeeze over the juice from the lemon, add the vanilla extract, and mix together. Spread the banana mixture over the cookie crust in the pan, then spoon the contents of the cooled cans of condensed milk over the bananas. Sprinkle ovr 1 3/4 ounces of the chocolate, then top with a layer of whipped cream. Sprinkle over the remaining grated chocolate and serve the pie at room temperature.