Banoffee Pie with Caramelized Banana and Toffee Base

Place the unopened can of condensed milk in a large pot, covering it completely with water to prevent any scorching. Bring the mixture to a rolling boil before gradually reducing the heat to a gentle simmer, where it will cook for an extended period of time. Cover the pot with a lid and continue to simmer for 3 hours, periodically checking on the can to ensure it remains fully submerged in water and adding more water as necessary to maintain its position.

Once the cooking time has elapsed, carefully remove the can from the pot and allow it to cool down until it's safe to handle. To expedite the cooling process, submerge the can in cold running water for 10 minutes.

Next, carefully open the can and stir the toffee until it's smooth and free of any lumps. Transfer the toffee to a prepared graham pie crust, spreading it evenly across the bottom.

Allow the toffee to chill in the refrigerator for at least 1 hour before proceeding with the next step. Slice bananas into thin pieces and layer them on top of the toffee.

In a separate bowl, whip heavy cream until it forms soft peaks. Add granulated sugar and continue whipping the mixture until it becomes light, fluffy, and airy.

Finally, spread the whipped cream over the bananas, creating a smooth and even layer.