IN HONOR OF MY LOLA:

My Lola Betty passed away last Sunday. She was the color red, she was Christmas, new year's and Easter egg hunts. She was birthday cake.

My mother loves telling this story about her, how Lola Betty had a simple, economical yet elegant solution for dessert. She'd boil a can of condensed milk until it caramelized, slip the gooey richly brown cylinder out of the can and plop it on a dish, to be cut up in sections and eaten like a little sticky cake.

Looking through Lola's old cookbooks, I found the original recipe where I think she got the idea. And I'm making it in her memory.

BANANA CARAMEL PIE
1 can sweetened condensed milk
1/3 c hot coffee (or hot water)
1 Crumb Pie Shell
Bananas

Crumb Pie Shell
1 1/2 c fine crumbs
1/4 c sugar
1/2 c butter

mix crumbs and sugar together; stir in the butter. Line pie pan with mixture by pressing it firmly into place. Chill for 20 minutes or bake in moderate oven (350 degrees F) 10 minutes. Cool. Makes 1 (9-inch) shell.


To caramelize milk:
Place unopened can of sweetened condensed milk on rack in cooker with 4 cups of water. Pressure cook. Reduce pressure with cool water. 3 3/4 lbs. Pressure 1 1/2 hours, 15 lbs. Pressure 1 hour


Putting it together:
Cover bottom of pie shell with sliced bananas. Add hot coffee to can of caramelized milk and beat until smooth. Pour into pie shell. Decorate with whipped cream or nuts.