Prison Pie
- 2 cans sweetened condensed milk
- 14 graham crackers
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
- 6 tbsp salted butter, melted
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
- 3 bananas
- Peel each can of its paper label. Fill a large pot with water, enough to fully submerge the cans of unopened condensed milk. Bring water to a boil. Reduce to a low boil, checking the water levels every 30 mins or so to refill as needed. Boil the cans for 3 hours. Carefully remove the cans from the water and allow to cool to room temperature, about 1 hour.
- Preheat the oven to 325 while you prepare the curst. Pulverize the crackers, sugar, cinnamon and salt on high until you’ve got small sand-like crumbs. With the food processor running, pour the melted butter and continue to mix an additional :30 until fully incorporated. Press crust mixture into a pie plate until its well-packed and evenly distributed. Bake for 10 mins. Remove from oven and cool at room temp for 1 hour. Chill in the fridge until ready to use.
- In a medium bowl, combine heavy whipping cream and sugar. Using a hand mixture, whip until light and fluffy. Chill in fridge until ready to serve.
- Once the cans of condense milk have fully cooled, open and pour contents into the graham cracker crust. Chill in the fridge for 1 hour.
- When ready to serve, slice bananas and place on top of pie. Top with whip cream, slice and enjoy!