I decided the perfect time to try it out was last weekend when we went down to Bloomington to help/celebrate Dan & Shawna's big move into their dream home. I was able to make the toffee and cream ahead of time and assemble the pie when we got there. Perfection! Here's how Mama makes it:
1. If using sweetened condensed milk, remove the paper label and place in a stock pot. Fill the pot with water, about 2 inches above the can, and boil for about 2.5 hours, making sure the water level stays above the can. (I suggest boiling more than one can at a time and keeping the extras in the fridge - trust me, you will use them!)
2. When ready to assemble the pie, slice the bananas and place in the graham cracker crust. Pour the toffee over the bananas, pressing down slightly so the toffee settles into all the little cracks.
3. Place a large mixing bowl in the freezer for a few minutes to chill, then remove and pour in the whipping cream, cinnamon, vanilla, and powdered sugar. Whip with a mixer until soft peaks form.
4. Spread cream over the pie and top with chocolate chips. Chill for a couple hours or overnight before serving.
And here's a few moving weekend photos: