I tried the classic banoffee pie filling once and it took WAY WAY WAY too long. Sensible caramel pie: 1 cup sugar and 1/4 cup corn syrup (Lyles Golden works best). Heat in a large pan on MEDIUM heat until clear and light brown. May be darker if you like a more "burnt" taste. Let the pan cool down on the side of the stove to avoid steam burns. Add 1 can evaporated milk (or 1-1/2 cups cream) and simmer until the brown stuff all dissolves. Scrape up the goo from the bottom, it will dissolve if you keep stirring. You can add a tablespoon of cornstarch in milk at the end, if you want to be able to slice the pie. Add vanilla to taste after you remove from the heat.

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