BANOFFEE PIE

9" prebaked pie shell
1 can Eagle Brand sweetened condensed milk
3 large bananas
1-1/2 cups whipping cream
2 Tbsp icing sugar
1 tsp vanilla
shaved chocolate for garnish

Boil the Eagle Brand while completely immersed in water for 3 hours.  Let cool completely before opening the can.  You can also buy Dulce de Leche in a jar and substitute this for the Eagle Brand to make the pie faster.

Pour the cooked Eagle Brand into the bottom of the baked pie shell.  Slice the bananas on top evenly.  Beat whipping cream with icing sugar and vanilla until soft peaks form, and put the whipped cream on top of the pie.  Sprinkle with shaved chocolate and serve.

TORTILLA AND BLACK BEAN PIE

4 - 10 inch flour tortillas
1 Tbsp canola oil
1 large onion, diced
1 jalapeno pepper, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 tsp ground cumin
coarse salt and ground pepper
2 cans (15 oz/470 ml) black beans, drained and rinsed
1-1/2 cups water
225 grams frozen corn
4 scallions, thinly sliced
2 cups (500 ml) shredded cheddar cheese

Preheat oven to 400 degrees F.  Trim tortillas to fit a 9 inch springform pan and set aside.

Heat oil in skillet over medium heat. Add onion, pepper, garlic and cumin; season with salt and pepper.  Cook, stirring occasionally, until onion is softened, about 5-7 minutes.

Add beans and water to skillet and bring to a boil.  Reduce heat to medium; simmer until liquid has almost evaporated, 8-10 minutes.  Stir in corn and scallions and remove from heat.  Season to taste.

Place a tortilla in the bottom of the springform pan.  Layer with one quarter of the bean mixture and 1/2 cup cheese.  Repeat, using a full cup of cheese for the top layer.  Bake until hot and cheese is melted, about 20-25 minutes.

Sprinkle with more scallions if desired.  Cut into wedges and serve.  This goes nicely with sour cream and salsa for a garnish.