Ingredients
- 1 Diamond of California Ready to Use Chocolate Nut Pie Crust
- 2 cups half & half
- 2 egg yolks
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 2 tsp unsalted butter
- 2 ripe medium-sized bananas
- Garnish: whipped cream
The Steps
- Add half & half, egg yolks, sugar, and cornstarch to a medium saucepan and whisk until the mixture is smooth and cornstarch is dissolved.
- Warm on medium heat bringing to a simmer, whisking continuously; cook until thickened, about 6 minutes.
- Once thick, like pudding, remove from heat. Stir in vanilla and butter. Mix well.
- Cut bananas into 1/4″ slices. Place half of the slices of bananas to the bottom of the Diamond of California Chocolate Nut Pie Crust. Top with half of the filling mixture; repeat layers.
- Gently move filled crust into refrigerator for 4 hours or until set.
- Top with whipped cream and garnish as you desire!