Not impressed....for one, covering half the can in boiling water for 3 hours resulted in like others, half dark creme half light creme, and thicker lumpier on the bottom, I had to put it in the mixer to mix or blend out the lumps for a smoother consistancy. I will remember to submerge the whole thing next time, however, I feel it needed a drop or two of vanilla. Now, I used a chocolate pie crust because I didn't have graham cracker crumbs on hand like I thought...go figure. I ended up having to use 6 bananas because there was SO much creme. And I placed it in the freezer for a bit so that it could thicken some, so I could whip the topping. My kids loved it, because it was a sweet treat for them, however I didn't like it at all, When cutting the pie, it oozed out (more or less, exploded out) everywhere that before I could get a good photo of it, it was all over the place, best served in a bowl and not on a plate. I'm sorry, to me it still tasted like milky sugar, not a caramel after 3 hours. I'm driven now to find a solution to make a good or better pie with a better result, then a liquid mess. My apologies. I won't be making this recipe again.
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Not impressed....for one, covering half the can in boiling water for 3 hours resulted in like...