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

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

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