Caramel Banana Pie

to make the caramel filling: Preheat oven to 425 degrees F. Pour sweetened condensed milk into another 9-inch pieplate. Cover entire pieplate tightly with aluminum foil. Using a jelly roll pan, fill pan with about 1/4-inch of water, then set foil-wrapped pieplate in center of pan (to create a water bath) and place in a preheated 425 degree F oven. Bake for approximately 1 hour and 20-30 minutes, or until condensed milk is thick and caramel colored (adding hot water to pan as needed). When done, remove pan from oven, remove foil from pieplate, and set aside to cool slightly. to make the pie: Thinly slice 3 bananas (into about 1/8-inch slices). Layer sliced bananas in the bottom of cooled graham cracker crust. Evenly pour (or gently spread) caramelized milk over bananas. Cool at least 30 minutes, up to 1 hour. Spread whipped cream over caramel layer. Top with a generous sprinkling of Heath English Milk Chocolate Toffee Bits. Carefully wrap the pie with plastic wrap (so as not to smash the pie) and place in the refrigerator to chill at least 3 hours before serving. Yield: 1 (9-inch) pie