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"Food, like a loving touch or a glimpse
of divine power, has that ability to comfort."
-Norman Kolpas
Once upon a time, in
a neighborhood teeming with Italian restaurants, another restaurant
was born. The Oasis Café quietly and unobtrusively came into
existence. With a menu of hearty American home cooking, the Oasis
was almost always full to capacity. The portions were never skimpy
and every mouthful put you in mind of Mom’s cooking.
I had the privilege
of eating there countless times and always left with a full and
satisfied tummy.
Sadly, the Oasis Café
closed its doors in 1998. The memories and recipes live on.
Here, from
proprietress and restaurateur Jill Rodgers is one of the most
delectable and comforting desserts you may ever come across.
Many years ago, as I
sit in the Oasis Café, I happened to ask Jill what her best selling
dessert was.
“Banana Carmel Pie,”
she replied.
Now honestly, bananas
and caramel together did not sound very appealing to me.
Later that evening, I
willingly ate my words. It was close to closing time. Sitting at our
regular table with my dad and John, Jill came up and whispered that
the two young women at the table near the front had ordered the last
two slices of Banana Caramel Pie and had asked unashamedly if they
could lick the pie plate.
Well. Enough said.
Without further ado, I am happy to share The recipe for Jill’s
Banana Caramel Pie.
Jill’s Banana Caramel
Pie (from the Oasis Café)
Ingredients:
1 can sweetened
condensed milk
pie crust:
1 package graham
crackers
2 Tbsp. Sugar
1 stick butter,
melted
filling:
2 ripe bananas
topping:
whipped cream
Heath candy bar,
crumbled
Place sweetened
condensed milk in a 9” glass Pyrex pan. Put glass pan in a larger
metal (roaster) pan filled with ½ inch of water. Bake condensed milk
at 450 degrees for 2 hours, until milk turns caramel colored.
(PRECAUTION: Add water as needed, but not more than half way up
glass pan. Also, do not allow any water to spill into the condensed
milk!)
While milk is baking,
prepare crust. Pulse
graham crackers in Cuisinart or blender, until consistency of fine
crumbs. Melt one stick
of butter and mix into graham cracker crumbs. Form into a 8” or9” pie
shell. Bake at 350
degrees for 6 minutes.
Thinly slice two ripe
bananas (not green or brown!).
Arrange in bottom of pie shell. Carefully pour in caramel
while still hot. Chill
in refrigerator. Serve
with homemade whipped cream and topped with a bit of crushed candy
bar.
Mmm… I promise that
you will be tempted to lick the pie plate!!
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