The final result of this dessert is nothing short of amazing. That rich buttery toffee filling paired with the buttery shortbread crust then covered in the light and airy whipped topping is phenomenal.
Servings: 8 people
- 12 oz fine shortbread crumbs
- 4 tbsp. melted salted butter
- 1 c (226g) butter
- 1/2 c (100g) granulated sugar
- 14 ounce can sweetened condensed milk
- 2 bananas
- 2 c (476g) heavy whipping cream
- 2 tbsp. confectioners sugar
In a medium saucepan, melt butter and sugar over a low heat, stirring all the time until the sugar has dissolved.
Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. (It took about 6 minutes for the mixture to come to a boil.) Spread the caramel over the shortbread crust, cool and then chill for about 1 hour or until firm.
After pie has chilled, you can add the bananas. Slice bananas into 1/4-inch slices and place over the top of the pie. This can be done in concentric circles or just piled on, as the bananas will be covered with whipped cream.
In a stand mixer with whisk attachment, whip cream until stiff peaks are just about to form. (about 1 1/2 minutes) Beat in confectioners sugar until peaks form. Make sure not to over-beat.
Place whipped cream in pastry bag and pipe out swirls onto the chilled pie, then cover in chocolate jimmies. (sprinkles)
Drizzle with caramel sauce if desired.