| • | Place the sealed can of condensed milk in a saucepan and cover it with water.
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| • | Bring the water to a boil then drop-off slimly and allow the can boil covered up for about 2- 1/2 to 3 hours.
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| • | Don’t ever allow the saucepan boil dry, keep checking up on it and adding water if essential.
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| • | Remove the can and hold back for few minutes.
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| • | Now open it the condensed milk will look alike creamy brownish caramel.
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| • | Stir the caramel in the can with the fork to eliminate any lumps.
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| • | Pour into your pie crust and allow it cool, now place it into the refrigerator until cold.
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| • | Cut bananas into slim pieces and lay them on the top of the toffee filling.
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| • | Now remove the cream and spread aside it all over bananas.
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| • | Dust the cocoa or red-hot chocolate powder on the top.
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