1 can sweetened condensed milk
3 bananas
Whipped cream
1 baked pie crust

Remove label from can of milk and place can, unopened, and on its side in a deep saucepan or Dutch oven. Cover completely with water and boil for 3 hours, keeping can constantly covered with water. (If you don't it will only caramelize on one side.) Add water as necessary. After 3 hours place can in refrigerator overnight or 6 hours. (Several cans can be boiled and stored at one time for future use.) Slice bananas into pie shell.

To open canned milk, use a can opener on both ends; leave lids hanging onto caramel. Run a knife about sides to loosen. Push out onto plate; remove lids. Cut into 1/4 inch slices and place on top of bananas. Cover with whipped cream and chill. Yields: One 9 inch pie.