Banana Cream Pie

Name: Banana Cream Pie
Total time: 30 min
Yield: 8
Ingredients: 3/4 cup (175 ml) sugar; 1/3 cup (75 ml) flour; 1/4 tsp (1 ml) salt; 2 cups (500 ml) Silk soy, almond or coconut beverage, any flavour except chocolate; 3 egg yolks, beaten; 2 Tbsp (30 ml) margarine (or butter); 1 1/4 tsp (6 ml) vanilla; 4 bananas, sliced; 1 9-inch (270 mm) pie crust, baked

Ingredients

3/4 cup (175 ml) sugar
1/3 cup (75 ml) flour
1/4 tsp (1 ml) salt
2 cups (500 ml) Silk soy, almond or coconut beverage, any flavour except chocolate
3 egg yolks, beaten
2 Tbsp (30 ml) margarine (or butter)
1 1/4 tsp (6 ml) vanilla
4 bananas, sliced
1 9-inch (270 mm) pie crust, baked

Instructions

In a saucepan, combine the sugar, flour and salt. Gradually add the Silk while whisking gently.
Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes.
Remove from heat and immediately whisk a small quantity of the hot mixture into the beaten egg yolks to temper them, then transfer the tempered yolks back to the saucepan, whisking constantly.
Return to the heat and cook for 2 more minutes while stirring.
Remove from heat, add the margarine (or butter) and vanilla, and stir until smooth.
Arrange the sliced bananas on the bottom of the baked pie crust, then top with the pudding mixture.
Refrigerate for at least 2 hours until thoroughly chilled.