Banana Caramel Pie

Happy 4th of July everyone!

Today I bring you a special treat: MY FAMOUS BANANA CARAMEL PIE recipe.
It's delicious, decadent, amazeballs!!! It's only four ingredients.

My obsession with this pie started in Natchez, MS when I ate at Mammy's Cupboard. I ordered a peanut butter and jelly sandwich (which was to die for!) and the banana caramel pie.
The pie was out of this world! Sooooo good. I had dreams about it weeks after I enjoyed it.

I set out on a mission to find that recipe or come close to it.

I found it.

It's easy, amazing and a huge hit! People will think you are an extraordinary baker. But there's no oven involved in this..

Ready?

Here are the four ingredients:

1 (14 oz) can sweetened condensed milk (Eagle Brand all the way!)
3-4 bananas (we use four, make sure the tops are green)

1 (9 in) prepared Nilla pie crust (or graham cracker crust is fine if you can't find the Nilla pie crust)

 1 (12 oz) container of Cool Whip or frozen whipped topping, thawed

Why HEB doesn't know to stockpile the Cool Whip and my Nilla pie crust the day before a holiday is beyond me! Don't they know I'm going to shop at the absolute last minute!

Moving on..

1. Take the label off the can of sweetened condensed milk. Submerge it into a pot of water. Bring to a simmer and let cook for 4 hours. Ensure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes...
         OR put the can in a crockpot of water and put it on low for 6 hours or overnight.

2. Carefully open can of caramel and pour  into pie crust. Slice bananas lengthwise over the top and top with Cool Whip. Refridgerate until you're ready to serve.

You will never be the same after this..