Banana Cream Pie

Yield: 4 servings

Preparation Time: and Active Time: 30 min; Total Time: several hours

Ingredients

3/4 cup Wild Harvest Organic Raw Cane Sugar

1/3 cup corn starch

1/2 teaspoon sea salt

3 cups half and half

4 Wild Harvest Organic Large Brown Eggs, yolks only, beaten

1 teaspoon Wild Harvest Organic Pure Vanilla Extract

1 1/2 cups crushed vanilla wafers

5 tablespoons butter, melted

3 ripe bananas, sliced

sliced almonds, toasted

whipped cream

Add To

Directions:

In medium saucepan, combine sugar, corn starch and salt; whisk in half and half. Cook over medium heat, whisking constantly, until bubbly; continue cooking 2 minutes, whisking constantly. Remove from heat.

Whisk small amount of sauce into egg yolks to temper them; whisk egg mixture into sauce; continue cooking 2 minutes, whisking constantly. Remove from heat and whisk in vanilla. Cool completely, stirring occasionally (about 1 hour).

Meanwhile, in medium bowl, combine crushed cookies and butter; transfer to a 9-inch pie plate; press into bottom and up sides. Bake in a preheated 350 degrees F oven 6-8 minutes. Cool completely.

Place 2/3 banana slices on bottom and sides of pie crust. Layer with 1/2 the custard, remaining banana slices and remaining custard; refrigerate several hours or until set. Sprinkle with toasted almonds and dollop with whipped cream before serving.

Recipe and photo used with permission from Wild Harvest

Please note that some ingredients and brands may not be available in every store.

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