My sleeves are rolled up, and I’m ready to help!

Okay. I know you’re all knee-deep in turkey guts and cranberry goo.

I also know that you might not be too keen on pumpkin pie.

SO, once again, I would like to share my father’s famous caramel pie recipe!

(Mandajuice made it last year with chocolate chips, and she loved it. If that doesn’t kick you right over the edge, I’m not sure what will. Actually, I DO know what will. A photo of her pie!)

Father Pudding’s Famous Caramel Pie
1 can Eagle Brand sweetened condensed milk (no substitutes, must be Eagle Brand)
1 prepared graham cracker pie crust
2-3 bananas (not overly ripe)
Cool Whip (small size)
5-6 maraschino cherries
handful of pecan pieces
Large size Hershey Chocolate bar

Preparation (Allow 4 hours on the night before you need the pie. In other words, time is running out.)
The evening before you need the pie, remove the wrapper from the Eagle Brand milk and put the can in a pot of SLOWLY boiling water. (The can should not be opened or punctured in any way.) Be sure to keep the can covered with water and SLOWLY boil it for 4 hours. After 4 hours, remove the can and let it cool overnight to room temperature.

Assembly (Allow 10-15 minutes.)
Place ¼ inch thick slices of bananas over the bottom of the pie shell, covering the entire bottom with one layer (do not layer up the sides of the shell). Open the can of Eagle milk. You’ll find it has turned a nice caramel color and has thickened to the point where you’ll have to use a spoon to get it out of the can. Cover the bananas with the caramelized milk (spread the entire can evenly). Cover the caramel with Cool Whip (be generous and use lots of Cool Whip). Cut the Maraschino cherries into pieces and sprinkle the pieces around the Cool Whip. Sprinkle the pecan pieces around the Cool Whip. Finally, using a vegetable peeler, shave strips off the edge of the Hershey bar and sprinkle the shavings around the Cool Whip. Refrigerate until serving time.

(Disclaimer, because I’m careful like that: All data and information provided on this site is for informational purposes only. Fluidpudding.com makes no representations as to accuracy, completeness, currentness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use. All information is provided on an as is basis.)

Happy Thanksgiving to each and every one of you! ‘ ‘ ‘text/javascript’>

13 thoughts on “My sleeves are rolled up, and I’m ready to help!”

  1. This.sounds.AWESOME.

    We are a strict Pumpkin Pie ONLY at Thanksgiving but are pie fanatics in general so you can bet your bottom dollar that this little gem with be tried out soon. I’m thinking one of the holiday “Eve’s”.

    Mmmm…

  2. Ohhh, gotta love a recipe with a disclaimer!! ;) I am assuming Eagle Brand Sweetened Condensed Milk? Also, it doesn’t get all explode-y or anything from being boiled?

    Oh, wait… diclaimer noted!
    It does sound fabulous… and it may just be worth a ticking condensed milk bomb in the kitchen! ;)

  3. Ah. In my family we call this “Danger Pudding Pie”. With a strong southern accent.
    Danger Pudding because, obviously, the can could explode and you’d have molten caramel all over your kitchen….which actually happened to an aunt of mine and she never got rid of the stains!
    I am usually the one who risks the explosion and makes this (with or without chocolate chips) because it is WONDERFUL.

  4. The lovely thing about danger pudding is that you can get dulce de leche at Mexican grocery stores – they’ve done all the danger for you!!!

  5. Wow. I’M thankful that you and Mr. Oak Tree, avoided your meeting! I hope you have a wonderful Thanksgiving. Enjoy your beloved faux cousins, and your mashed potatoes!

  6. Ha! I’m surfing the net with multiple tabs open, and wrote the wrong comment! So much for multi-tasking. Anyway, the pie looks great.

  7. My recipe for pie: Pick up 1 Southern Pecan Pie and 1 Lemon Chess Pie at our local grocery store chain, Ukrops. Much better than anything I can make and look at all the time I save!

    Your pie sounds yummy. Invite me over for a slice.

  8. You are aware, aren’t you, that it says RIGHT ON THE CAN not to do this? LOL. You live dangerously, my friend. And here in my little Hispanic corner of town, you can buy the dulce de leche (caramel) right in jars. There is also a version called dulce de leche de cabra, which is made from goat’s milk.

  9. My boss makes this for every occasion, calling it Banoffi Pie. There was some conjecture that it that might be some Italian term – he’s European, it makes everything he says sound all continental and sophisticated – but I’m pretty sure it means banana/toffee.

    Our staff zips through one of these like a swarm of locusts.

  11. We made this at the steak house I worked at in college. One manager tried it at home & blew up the cans resulting in $10,000 in damage to her kitchen. A waitress tried it & ended up with second degree burns on her face & neck.

    BUT, its good stinking pie!

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