Organic_ashley 
Bananas are a staple in our Organics Live produce boxes and although they are delicious on their own, this banana cream pie recipe will take your love of bananas to a whole new level. I hope you enjoy this as much as I do.
Graham cracker crust
Step 1: Mix crumbs, 6 tablespoons of melted butter, and 1/3 cup of cane sugar in a bowl. Take out a 9 inch pie plate and coat it with the coconut oil.
Step 2: Press mixture into the coated pie plate. Press the mixture up to the side of the plate and across the bottom until full formed. You want the crust to be as smooth as possible across the plate. Refrigerate to allow it to stiffen, about an hour.
Filling
Step 1: Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.
Step 2: Heat milk over medium-high heat in a saucepan to 180° until it becomes heated (either reaching 180 degrees or having tiny bubbles form around the rim). Remove from element.
Step 3: Begin to pour heated milk slowly into the sugar mixture, whisking as your adding the milk. Ensure the picture has been combined throughly. Pour entire contents back into the saucepan.
Step 4: Add 1 tablespoon of butter to the mixture, and place saucepan over element at medium heat.
Step 5: Cook mixture for 4 minutes stirring constantly until it becomes thick and bubbly.
Step 6: Bring heat down to low, continuing to sir constantly for an additional 2 minutes. Remove saucepan from heated element.
Step 7: Stir in vanilla extract and let the pan cool, about 30-35 minutes.
Step 8: Once mixture is cooled, add the sliced bananas, mix carefully as to not break the bananas but combine fully.
Assembly
Step 1: Melt 3/4 of the chocolate chips carefully and spread the melted chocolate along the entirety of the pie crust. Put back in fridge to let cool (about 20 minutes).
Step 2: Spoon filling into the prepared crust. Spread whipping cream evenly over the filled pie crust. and top with the remaining chocolate chips. Cover loosely, and refrigerate for 4 hours before eating.
Ingredients
Directions
Graham cracker crust
Step 1: Mix crumbs, 6 tablespoons of melted butter, and 1/3 cup of cane sugar in a bowl. Take out a 9 inch pie plate and coat it with the coconut oil.
Step 2: Press mixture into the coated pie plate. Press the mixture up to the side of the plate and across the bottom until full formed. You want the crust to be as smooth as possible across the plate. Refrigerate to allow it to stiffen, about an hour.
Filling
Step 1: Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.
Step 2: Heat milk over medium-high heat in a saucepan to 180° until it becomes heated (either reaching 180 degrees or having tiny bubbles form around the rim). Remove from element.
Step 3: Begin to pour heated milk slowly into the sugar mixture, whisking as your adding the milk. Ensure the picture has been combined throughly. Pour entire contents back into the saucepan.
Step 4: Add 1 tablespoon of butter to the mixture, and place saucepan over element at medium heat.
Step 5: Cook mixture for 4 minutes stirring constantly until it becomes thick and bubbly.
Step 6: Bring heat down to low, continuing to sir constantly for an additional 2 minutes. Remove saucepan from heated element.
Step 7: Stir in vanilla extract and let the pan cool, about 30-35 minutes.
Step 8: Once mixture is cooled, add the sliced bananas, mix carefully as to not break the bananas but combine fully.
Assembly
Step 1: Melt 3/4 of the chocolate chips carefully and spread the melted chocolate along the entirety of the pie crust. Put back in fridge to let cool (about 20 minutes).
Step 2: Spoon filling into the prepared crust. Spread whipping cream evenly over the filled pie crust. and top with the remaining chocolate chips. Cover loosely, and refrigerate for 4 hours before eating.
