Page 225 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Line the crust with parchment, fill it with pie weights or dried beans,
and bake it for 20 minutes. Remove the parchment and pie weights

and bake the crust for 15 to 20 minutes more, or until the bottom is
golden brown and baked through. Set it aside to cool completely.

Procedure for the filling
1
. Remove the label from the can of condensed milk. Poke 2 vent
holes in the top of the can with a can opener and place it in a deep
saucepan. Fill the saucepan with water until it reaches three-
quarters of the way up the side of the can. Place the saucepan

over medium heat, bring the water to a simmer, and let it cook for 2
hours, keeping an eye on the water level in the saucepan. Never let
the water fall to less than halfway down the can. (We’re technically
making dulce de leche, if you must know.)

2
. Let the can cool enough that you can handle it, open it completely,
and scrape the contents into a clean saucepan. Add the butter,
brown sugar, peanut butter, salt, and vanilla and stir over low heat
until the butter has completely melted and the mixture comes to a

boil. Stir constantly for a few minutes. The resulting toffee mixture
should get a little more brown, but do not let it burn.

3
. Preheat the oven to 325°F (165°C). Cut the bananas in ¼- to ½-
inch (6- to 12-mm) slices and arrange them in an even layer on the
bottom of the crust. It’s okay to overlap the slices.

4
. Whisk the eggs, then slowly pour the warm toffee mixture into
them, whisking until the filling is smooth. Pour the toffee mixture on
top of the sliced bananas and into the crust and bake for 45
minutes to 1 hour, just until the pie has set. Allow to cool

completely.

Assembly