th 1/4 cup Salted Caramel Sauce. Top with half
To make the caramel pie:
Preheat the oven to
Cool.
For the Banana Topping: Reduce oven temperature to
tored in fridge.).
pierce pie shells with fork along bottom
Combine sugar and corn starch. Add beaten egg yolks, milk and cream and mix well. Mix pawpaw pulp and mashed banana, add to egg mixture.
Cook and stir constantly over medium-low heat until thickened to the consistency of thick chunky pudding (think banana cream pie filling). Let cool.
Make meringue by beating the egg whites stiff with 3 tablespoons sugar, a pinch of salt and cream of tartar.
Pour custard into baked pastry shell and cover with meringue. Bake at 350 degrees for 12 minutes or until meringue is browned.
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Remove cover from yogurt. Top yogurt with sliced banana, graham cracker and whipped cream. Serve immediately.
Cover unopened can of milk with water and boil for 3 hours on very low heat in pan with cover (this caramelizes the milk). Remove from pot and cool in refrigerator for 3 hours.
Spoon milk into graham cracker pie shell.
Slice banana and place on pie. Spread Cool Whip on top.
Put opened can of Eagle Brand milk in boiler.
Add water until it is 1 1/2 inches on can.
Continue to boil for 4 to 5 hours.
Do not let water in boiler cook all the way down.
When milk is caramelized, remove from heat and let cool.
Slice bananas and place in cooked pie shell.
Pour caramel over bananas.
Top with Cool Whip.
Grate Heath bars and sprinkle on top.
mash banana (should be approximately 1 cup). Stir in caramel topping and
Mix sugar, flour and salt in saucepan.
Stir in cold water and egg yolks.
Beat smooth.
Gradually stir in boiling water.
Cook, stirring constantly for about 3 minutes until smoothly thickened.
Stir in butter, vanilla and evaporated milk.
Cool slightly.
Pour into baked pie shell.
Shortly before serving, slice bananas and arrange over filling.
Top with whipped cream or meringue (made from left-over egg whites).
Bring milk still in can to a gentle boil for 3 hours.
Keep can covered with water while cooking.
Let cool 3 hours.
Open can at both ends.
Slice bananas in a baked pie crust and pour caramelized milk from can onto pie.
Cover with whipped cream and nuts.
Very rich.
Slice banana into pie shell.
Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.
Fold in 1 cup of the Whipped topping and pour over banana in shell.
Top with remaining whipped topping;garnish with banana slices and mint,if desired.
Put condensed milk in shallow pie pan (glass).
Cook for 1 hour and 15 minutes until thick and caramelized.
(Cover with foil.
Set in shallow casserole pan filled with 1/4 water.)
Bake at 425\u00b0. Add hot water to dish as needed.
Set aside.
Boil can of Eagle Brand milk for 5 hours.
Keep can covered with water.
Remove can and put in refrigerator overnight.
Place sliced bananas in pie shell.
Open both ends of canned milk; slide out onto plate.
Slice and spread over bananas.
Top with Cool Whip.
Keep refrigerated.
Slice banana into pie shell.
Prepare pie filling mix as directed, using 2 1/2 cups milk.
Fold in 1/2 cup of the whipped topping and pour over banana in shell.
Chill at least 3 hours.
Prepare whipped topping mix as directed.
Prepare pie filling, reducing milk to 2 cups.
Blend in half whipped topping.
Arrange banana in shell and put pudding mixture in shell.
Garnish with remaining whipped topping.
Chill at least 1 hour.
Mix pudding mix with cold milk at lowest speed of mixer for 3 minutes.
Remove mixer.
Fold in 1/2 cup whipped topping.
Slice banana into pie crust.
Pour in pudding.
Chill 3 hours.
Top with remaining whipped topping.
Slice banana into pie shell.
Prepare pie filling mix as directed on box, using 2 1/2 cups milk.
Fold in 1/2 cup of Cool Whip and pour over banana in shell.
Chill at least 3 hours.
Top with remaining Cool Whip; garnish with banana slices and mint, if desired.
Layer bottoms of pie crust with drained pineapple.
Then layer with coconut cream pie filling and layer of banana cream pie filling.
Sprinkle with flaked coconut and pineapple chunks. Spread whipped cream over pies.
Chill and serve.
Serves 12 to 18 people.