Maple Banana Creme Pie

2 (5.5 oz.) packages of Dr. Lucy’s Maple Bliss Cookies

1 Stick (1/2 Cup butter, melted) – use Best Life for Dairy Free

2 Cups Milk (use Almond Milk for Dairy Free)

2 Tbs corn starch

½ cup sugar

1 egg

4 yolks

¼ cup butter (use best life for dairy free)

1 teas vanilla extract

4 bananas, sliced

Fresh whipped cream for garnish (omit whip cream for dairy free)

Preheat oven to 350’ In a food processor, combine Dr. Lucy’s Maple Bliss Cookies with melted butter. Pulse until a finely ground crust forms.  Lightly spray a pie dish with non-stick spray.  Press the maple cookie crust into the bottom of the pan and bake for 5-7 minutes.  Remove from the oven and set aside.

To make the filling, in a small bowl dissolve the corn starch in ¼ cup of the milk.  Combine the remaining milk with the sugar in a sauce pot and bring to a boil.  Whisk the egg and egg yolks into the corn starch and milk mixture and temper it with some of the boiling milk.  Once tempered, whisk the egg mixture into the boiling milk, whisking until it returns to a boil.  Boil for about 1 minute.  Remove from the heat and add the butter and vanilla extract. 

Pour the mixture into a bowl and cover with plastic wrap.  Cool until the crème reaches room temperature.  Line the bottom of the pie crust with half of the banana slices.  Once cooled, use a spatula to spread the crème into the pie crust on top of the bottom banana layers.  Top the crème with remaining bananas.  Top with whipped cream if desired.