Banana Caramel Pie

Banana Caramel Pie 1 (14 ounce) can sweetened condensed milk 1 cup graham cracker crumbs 1/2 cup butter, melted 4 bananas 1 1/2 cups whipping cream 2 tablespoons confectioners' sugar 1 teaspoon vanilla extract To make caramel, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover 2 inches above the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool. Preheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate. Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack. Open the can of caramel, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the caramel filling. Pour the remaining caramel over the bananas. Top with remaining banana slices. Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving. I also put shaved chocolate on top of mine but that is optional