Not too sweet like other desserts. Yield: 9 inch (24 cm) pie

Ingredients

Crust
1 1/2 cups crushed vanilla or gingersnap cookies 375 mL
1/4 cup butter, melted 50 mL
1/4 cup mashed bananas 50 mL

Filling
1 envelope gelatin
1/4 cup cold water 50 mL
3 eggs
2/3 cup sugar 150 mL
1/4 cup cornstarch 50 mL
2 cups Milk 500 mL
1 tsp vanilla 5 mL
1 cup 35% Real Whipping Cream 250 mL
2 bananas

Garnish
1 cup 35% Real Whipping Cream 250 mL
2 tbsp icing sugar 30 mL
1/2 cup grated semi-sweet chocolate - optional 125 mL

Method
1. Combine cookie crumbs with melted butter and mashed bananas. Press firmly into the bottom and up the sides of a 9 inch (24 cm) round pie dish.

2. To prepare filling, in a medium saucepan sprinkle gelatin over cold water. Allow to soften 5 min. Heat gently just until dissolved.

3. In a medium size bowl, beat eggs with sugar until combined. Whisk in cornstarch. Whisk in Milk. Whisk in dissolved gelatin.

4. Transfer mixture to a saucepan and cook, stirring constantly, just until mixture comes to a boil and thickens. Remove from heat. Stir in vanilla. Cool to room temperature.

5. Whip 1 cup (250 mL) cream until soft peaks form. Fold into cooled custard.

6. Slice bananas and place in the bottom of the prepared pie crust. Mound the filling over the bananas. Refrigerate.

7. Whip remaining 1 cup (250 mL) cream with icing sugar. Pipe or spoon over the filling. Sprinkle the top with grated chocolate. Refrigerate at least 4 hrs before serving.

Preparation time: 20 min. Cooking time: 10 min. Obtained from the Milk Calender.

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