Prison Pie

 

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When ready to serve, slice bananas and place on top of pie. Top with whip cream, slice and enjoy!

 


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