***To create toffee filling, caramelize the sweetened condensed milk. Put unopened cans in a pot with water and boil it for about 4 hours on medium heat. Add water when running low, just be sure cans are always covered. About half way through the time take cans out with oven mitts and shake them. When cooled, open cans upside down and over the pie crust, because sometimes it will shoot out., or just make the toffee the day before and stick it in the fridge.
Preheat oven to 350 degrees F.
Mix graham cracker crumbs with softened butter and brown sugar and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes. Once the crust (and toffee filling, if it's still hot) is cooled, slice the bananas and fold them as well as the toffee bits into caramel filling or place on crust in layers. Place any remaining bananas over the top with some of the toffee bits, grated chocolate, and nuts. Whip the cream with the confectioners' sugar and vanilla or almond extract and arrange on top of toffee filling and bananas. For aesthetics you can grate chocolate over the whipped cream just before serving. Store in fridge. If it's hot outside store it in the freezer, before serving (even up to a day or two before you're ready to serve) the semi frozen caramel goodness will melt in your mouth.
Note: If you've never whipped cream before here's a tip: use a metal bowl and metal attachments on your hand mixer or kitchen-aid. Put the bowl and mixing attachments in the freezer for at least an hour before you need to use them. Beat at a medium/high speed for 5-10 minutes until it's the right consistency. In the picture above I grated some chocolate into the whipped cream after it had already reached the right consistency.
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|Serving Size: 1 Recipe (1615g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 727 (38%)|
|Amt Per Serving||% DV|
|Total Fat 80.7g||108 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 246.6mg||76 %|
|Sodium 843.7mg||29 %|
|Potassium 1810.6mg||48 %|
|Total Carbohydrate 297.3g||87 %|
|Dietary Fiber 14.1g||57 %|
|Sugars, other 283.1g|
|Protein 16.9g||24 %|
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Calories per serving: 1926
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