Double-Banana Cream Pie

[bloodbought]

Double-Banana Cream Pie




Ingredients



Crust:

5 ounces gluten-free arrowroot cookies (about 50 cookies)
(I use plain vanilla wafers.) 
2 tablespoons sugar

1/4 cup unsalted butter, melted

Cooking spray


Filling:

1/2 cup sugar

3 1/2 tablespoons cornstarch

1/8 teaspoon salt

2 1/2 cups 1% low-fat milk

3 large egg yolks

1 teaspoon vanilla extract

1/2 teaspoon banana extract

2 tablespoons unsalted butter

3 ripe bananas, peeled and cut into 1/4-inch slices

1 1/2 cups frozen fat-free whipped topping, thawed

1 tablespoon almond brickle chips (such as Heath)

Directions



Preheat oven to 350°.


To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add 1/4 cup melted butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.


To prepare filling, combine 1/2 cup sugar, cornstarch, and salt in a heavy saucepan over medium heat, stirring to combine. Add milk and egg yolks, stirring with a whisk. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally. Remove from heat. Stir in extracts and 2 tablespoons butter. Place pan in a bowl of ice to cool.


Arrange half of banana slices in a single layer over crust; top with half of filling mixture. Repeat layers. Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours. Uncover, and spread whipped topping over filling. Sprinkle with brickle chips.

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