Remove the label from the can of sweetened condensed milk and place in the bottom of a deep pan or stock pot and cover completely with water.
Bring to a roiling boil, reduce heat and boil for 3 hours, making sure the can is completely immersed in the water, topping up if necessary.
Remove can from water and allow to cool with the can still sealed.
While the caramel cools, make your graham cracker crust.
Slice the bananas and arrange in a single layer in the pie crust.
Open the can of caramel carefully (if it’s still warm it may splatter out) and pour over the bananas.
Chill for 30 minutes
Place marshmallows decoratively in a single layer with a second or third layer in the middle to give a little height
Place under a broiler until gooey and golden brown
Top with chocolate shavings, your favorite ganache or plain old chocolate syrup
The caramel can be made ahead of time and left in the sealed can for weeks in the refrigerator.I usually keep a store-bought crust on hand for dessert emergencies. The star of this pie is the caramel so use whichever type of crust you like. If you’re making your own crust, consider using ginger snaps or chocolate wafer cookies.If you like gadgets like me and want to have a little fun, forget the broiler and light up that kitchen blow-torch for the marshmallows.