fernee’s Caramel Banana Pie

This recipe is part of a longer blog post, A Cook/Book That Changed My Life, Vol. II


Graham Cracker Crust (see below)

1 can Eagle Brand Sweetened Condensed Milk

3-4 ripe bananas, sliced

whipped cream


Tom’s note: this process with a can of Eagle Brand is amazing… and easy. But it takes 3 hours. So I usually do 2 or 3 at a time and put the extra cans in the pantry. They keep a while. 

Remove the label from the can of condensed milk. Bring a pot of water to boil. Put the can in the pot, making sure it is covered with water. Boil the can for 3 hours, making sure the water always is over the top of the can. Remove the can and let cool.

Fill a graham cracker crust with the sliced bananas, evenly spread around.

Open the can of Eagle Brand and spoon the caramel evenly over the bananas. (After a night in the fridge, it will spread around more.)

Spread your favorite whipped cream on top. (Tom’s note: When I make this pie, I use very little sugar in the whipped cream, as the pie itself is sweet. But choose your own sweet level!)

Let sit overnight in the fridge. Decorate with more sliced bananas or sliced almonds.

NOTE: One of my best friends, Jeff, is a great chef and does a wonderful deconstructed version of this pie:



1 1/2 cups graham cracker crumbs

1/4 cup sugar

3/4 stick melted butter


Preheat the oven to 350

Combine ingredients, then press evenly into the bottom and the sides of a 9 inch pie pan.

Bake for 10 minutes. Let cool.