A dessert memory from a trip to Ireland

Mix graham cracker crumbs with softened butter and press into a large pie tin. Place crust in refrigerator until filling is ready.

Boil the sweetened condensed milk, unopened, in a pan of water for 1½ hours. To keep the cans from overheating and exploding, they must remain submerged at all times while boiling. If the water level drops, refill the pot. This caramelizes the milk in the can. Allow the milk to cool to room temperature.

(The alternative process: Pour 1 can into a 2-quart glass measuring cup. Cook in microwave on 50 percent power for 4 minutes, stirring every 2 minutes until smooth. Continue cooking on 30 percent power for 12 to 18 minutes or until very thick and caramel-colored, stirring briskly every 2 minutes until smooth. Repeat process with second can of milk.

Slice the bananas and layer in the pie pan. Spoon caramelized milk over the bananas. Whip the whipping cream with the confectioner's sugar and vanilla and spread on top of the caramelized milk.

--SOURCE: Thomas S. Driscoll and Linda Singleton-Driscoll, Richmond