Banana Pie with Peanut Butter crust

Product : Just About Foods Crunchy Peanut Butter, Corn Starch 

Servings per recipe : 10 

Nutritional information per serving :  

Ingredients. 

For the crust. 

• ¾ cup  – Just About Foods Crunchy Peanut Butter 

• 2 packages – gluten free graham crackers 

• 100g – butter 

• a pinch – salt 

For the filling. 

• 4 pieces – egg yolk 

• 2 cups – half and half 

• 1 cup – heavy whipping cream 

• 100g – sugar 

• 45g – corn starch 

• a pinch – salt 

• 3 tsp – vanilla extract 

• 20g – unsalted butter 

For the whipped cream. 

• 2 cups – heavy whipping cream 

• ½ cup – powdered sugar 

Instructions. 

1. Start by making the pie crust, placing melted butter, JAF´s Peanut Butter and salt in a medium bowl; mix to combine. Then, add the crushed graham crackers and mix until you get a “wet sand” like texture. Dump the mixture over a pie mold and press tightly all the way to the edges; freeze while you make the rest of the pie. 
2. To make the filling, place the egg yolks and heavy cream in a large, heat-safe bowl and whisk lightly; set the mixture aside. In a medium-size saucepan, place the sugar, cornstarch, salt, and milk, and whisk to combine well. Place over medium-low heat and cook, stirring slowly but consistently, until just beginning to thicken (about 3 minutes).  
3. Very slowly, drizzle about 1/4 of the hot milk mixture into the egg yolk and cream mixture, whisking constantly. Pour the warm egg yolk mixture back into the saucepan with the remaining hot milk mixture. Return the saucepan to medium-low heat and cook, stirring constantly and slowly, for about 3 minutes more, or until the pudding is thickened. 
4. Place a fine mesh sieve over a medium-size bowl, remove the pan from the heat, and pour the mixture through the sieve into the bowl, to remove any solid pieces. Add the butter and vanilla to the strained filling, and whisk to melt the butter and combine well. Allow the filling mixture to sit at room temperature, whisking frequently, until no longer hot to the touch. 
5. Pour the filling into the prepared pie crust and smooth it into an even layer with a spatula. Place plastic wrap directly on top of the pie filling and refrigerate for at least 3 hours or until set. 
6. Lastly, when you are ready to serve, whip the heavy cream along with the icing sugar until stiff peaks are formed, decorate as wished and garnish with some banana slices. 
7. Serve immediately and enjoy!