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BANANA ALMOND CREAM PIE

Active Time : 20 minutes
Total Time : several hours
Serves : 8 servings
INGREDIENTS
  • 3/4 cup granulated sugar
  • 1/3 cup corn starch
  • 1/2 teaspoon salt
  • 3 cups original almondmilk
  • 3 egg yolks beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 15 ounce package refrigerated pie crust (1 crust)
  • 3 bananas sliced
  • - frozen original whipped topping thawed
  • 1/4 cup sliced almonds toasted
DIRECTIONS

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

Whisk small amount of sauce into eggs 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, prepare and bake pie crust according to package directions for a baked shell; cool completely.

Place 2/3 banana slices on bottom and sides of pie crust. Layer with ½ of pudding, remaining banana slices and remaining pudding; top with thawed whipped topping; refrigerate several hours or until set. Sprinkle with toasted almonds before serving.