I'd been making this pie for almost 40 years when I read the Sweet Potato Queen's first book and found that she included a variation of the recipe. I got it from a cousin in Arkansas. I always just called it banana pie, but the SPQ called it "Danger Pudding."
You'll need a can of Eagle Brand, unsweetened whipped cream, a graham-cracker or vanilla wafer crust, and fresh bananas. You could also use strawberries or any other kind of fruit.
In a large, deep pan, like a Dutch oven, boil the Eagle Brand can, unopened, label removed, keeping it covered with water, for about 2 hours. Don't, don't, don't...........a thousand times "don't" do this if you can't plan to be right there watching it for the two hours, so that you can add water when it boils down. Use as low a heat as you can to keep it boiling. I usually boil two cans at once and then keep one in the fridge to have on hand.
After the two hours is up, let the can cool down and then put in the fridge or freezer until it's completely cooled down.
Open both ends of the can and you'll have a big round block of caramel. Slice and layer it in the crust with the whipped cream and fruit. Top with whipped cream. You'll see why you don't need to sweeten the whipped cream.
If you don't like really sweet stuff, don't make this pie. It's SWEET!
I learned the hard way about leaving the cans unattended. I forgot I had two cans on the stove (it was my stupid-head ex-husband's fault!) and went to bed. Next morning, one of the cans had opened and burned up in the pan. The other had exploded and slung sticky stuff all across the kitchen ceiling into the living room. The kitty was sick from eating it, and the cabinet next the stove had a coating of caramel underneath. We had to repaint the kitchen.
The Eagle Brand can does have a warning about heating an unopened can, but as long as you watch it, keep it covered with water, and only boil on low heat for 2 hours, it should be fine.
The SPQ book suggests that you just eat it out of the can, but it's pretty rich.
