Banana and Candy Pie Dessert Recipe

Banana and Candy Filling Recipe
1 cup of condensed sugared milk
3 ripe bananas (sliced)

Preparation

1. Mix the butter with the mashed cookies; then pressure this mixture in the base of an oiled mold (20 cm. diameter). Bake for 10 minutes Take out of the oven and let it cool.
2. Filling: Pour the condensed milk in a glass mold (20 cm. diameter). Cover it well with aluminum foil, adjusting it under the border. Place the mold in another bigger recipient, halfway filled with water and bake (increasing the oven temperature) to 220°C during 11/2–2 hours, until the milk turns color caramel; if you wish to save time, place the can of condensed milk inside the express pot, add 2-3 cups of water and count 25 minutes from the time the vapor begins to escape with force. Turn off and let it cool off inside the pot.
3. Arrange the banana slices over the cookie crust and butter,  and pour on top the caramel milk  (if it remains to thick in the express pot, thin it out by adding fresh or evaporated milk) until it covers the banana completely.
4. Whip the glazed sugar and vanilla until it begins to form peaks. Put this cream in a decorator and squish it in forms of stars and decorate all around the pie with wisps of cream. Refrigerate for at least 4 hours, since this pie must be served very cold.