To make the caramel or Dulce de Leche:

Stove Top Method **(my preferred method):

1. Remove the label from can of sweetened condensed milk. Put in pot and cover completely with water. Bring to a boil and reduce heat to a simmer. Cook for 2 1/2 hours. Be sure to keep the can totally covered in water to be safe. The can will burst if it is not completly covered in water the whole time! Be careful!! When cooled enough that you can handle with can with your bare hands, it is safe to open.

Crock Pot Method:

1. Take the label of the can and place in crock pot. Cover completely with water. Put lid on and cook on low for 8-10 hours. Just once again make sure there is plenty of water and the cans are covered the entire time! Cool before opening.

Caramel Banana Cream Pie Directions:

1. Slice the bananas into your pie shell. It does not matter how, just make sure it is somewhat even. Pour the cooled caramel over the banana slices. Cover in sweet whipped cream and garnish with shaved chocolate. Viola! That is it and you have a MAGICAL incredible dessert! Enjoy:)

**Pie Crusts:

Graham Cracker Crust:

1. Mix graham cracker crumbs, sugar, and melted butter until well blended .
2. Press mixture into an 8 or 9 inch pie plate.
3. Bake at 375 degrees for 7 minutes.
4. Cool.

Gluten Free Almond Crust:

1. In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
2. Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
3. To bake at 325F until edges are golden brown, about 20 minutes.