I am not a huge fan of desserts like some people in my family. I can take or leave ice cream, usually leaving it. I like brownies and bars; I like cookies most of the time. A cake has to be very special for me to give it a passing glance. Sheet cake with lard frosting..just plain yuck. Cupcakes have been all the rage lately and some of the decorating on them has been fabulous. Put some type of filling into it and I may just have a bite. But pie? I love me some pies. Cobblers are pie without crusts, so cobblers are ok, too. Fruit pies, cream pies, custard pies, pumpkin pies, MINCEMEAT pie…love them all. All except chicken pot pie. My mom ruined any hope of me liking it by serving my younger brother and me Swanson’s chicken potpies when we were younger. I can smell those things from memory now. Excuse me while I gag.
Much better now. So, on with my love affair with pie. Do not serve me pie a la mode, that entails the ice cream. See above. Many years ago, there was a restaurant in town called the Wigwam Cafe. Many of you may remember it. A casino stands there now. A few people cried when it closed because it served the absolute best apple pie with brandy sauce ever made in this here US of A. Lucky me, I have that recipe. I make it for very special occasions, usually to bring to a holiday dinner. In fact, I haven’t made that particular pie in a long time.
(Note to self: make that pie and post it!)
But I ran across this pie with the most intriguing name, “Uh Oh Pie”. Why Uh Oh? Because you can’t stop eating it.
It is absurdly easy to make as well.
Awesome tasting? Easy to make? Let’s get started.
Here is the list of ingredients. Ridiculous, right?
Let me stop here and tell you that I could marry sweetened condensed milk.
Peel off the label (If it says Libby’s Libby’s Libby’s on the label label label, you will like it like like it on your table table table!)
Pardon me. I am a doofus.
Put the unlabeled can o’milk into a pot big enough so that at least an inch of water covers the top of the can. Turn the stove on and boil it for 2.5 hours always checking to make sure the can is covered with water.
If you don’t do this and the water runs dry, the can will explode all over your stove, walls, and ceiling. Not to mention the poor cat. I had to add water three times. Now, let the can-of-no-longer-sweetened-condensed-milk-but-TOFFEE cool off. Make sure that you allow the can to get COLD, not cool. If it isn’t completely cold, once you put the whipping cream on it, that toffee will start to melt the cream. It isn’t pretty.
Surprise!! Now before you get all excited about this magic you’ve done, there’s still some more work to do. Slice up those bananas into the pie shell; you don’t have to make it pretty, it will be all covered up.
Take a knife and mix up the toffee in the can until creamy smooth.
Now pour that wonderfulness on top of the bananas. Cover all that with the Cool Whip or whatever type of whipped cream you have. Grate a little chocolate over that and VOILA! Grab your biggest ladle, sit in the middle of your kitchen floor and dig in.
I am not responsible for your Weight Watchers monthly dues.