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Pumpkin pie with sweetened condensed milk is an easy recipe for the creamiest pumpkin pie you've ever eaten. Sweetened, ...

then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve. You can always take a short cut and buy a tin of ready-made condensed milk caramel to fill the ...

With its fantastic combination of banana and toffee, banoffee pie is hard to beat. This one has a chocolate biscuit base and is made on the hob rather than boiling the condensed milk in the can ...

The toffee is the only really tricky part of the recipe, requiring precision and focus. For that, you heat butter and sugar together and stir over a low heat until combined. Then you add the condensed ...

Whisk in the remaining milk. Using a silicone spatula or a wooden ... Let cool for 1 hour, then refrigerate the pie. When the filling is cool, cover and chill for at least several hours, or ...

Line the pan with pie crust and poke it with a fork. Chill it in the fridge for 30 minutes. Boil milk with vanilla ...

Make sure you are not using sweetened condensed milk, which is thicker and much sweeter; the two ingredients are not interchangeable. These pumpkin pie bars can be refrigerated for up to two days.