Ingredients
2 deep dish pie shells
8 medium bananas
1/4 cup lemon juice
2 (14 ounce) cans sweetened condensed milk
1 (16 ounce) container Cool Whip
Method
Sources
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dataset
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Food scientist deconstructs cooking by component — water, fat, starch
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
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Food scientist deconstructs cooking by component — water, fat, starch
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
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Remove paper from cans and submerge in saucepan with enough water to cover cans by at least 2 inches. Boil for 2 1/2 hours. Remove from water with tongs and let cool. (can be boiled ahead of time and stored in fridge.). pierce pie shells with fork along bottom and sides. bake pie shells for 10 mins or until light brown. slice bananas to desired thickness. place bananas in a large bowl and toss with lemon juice. (this will keep them from turning brown). using a slotted spoon place an even amount of bananas into each pie shell, carefully allowing some of the excess lemon juice to drain off. add 1 can of caramelized milk to each banana pie and smooth over bananas. (tip- if caramel is too thick, empty it into glass dish and microwave for 1 minute until soft before adding to pies.). top with whip cream and enjoy!