Time Required: 1 Hour 30 Minutes (plus 8 hours to chill)

Yields 8 to 10 Servings

What You Need:

• ¾ cup sugar
• 3 tablespoons cornstarch
• ½ teaspoon salt
• 3 cups CannaMilk
• 3 eggs
• 2 tablespoons butter
• 1 teaspoons vanilla extract
• large tupperware container w/ lid
• 1 – 9-inch pastry shell, pre-baked
• 4 large bananas
• 1 cup whipped cream (or Whipped CannaCream)

Steps: 

1. Combine sugar, cornstarch, salt and CannaMilk together in a large saucepan. Stir until smooth.
2. Heat over medium-high heat, stirring constantly until the CannaMilk mixture bubbles and begins to thicken. Reduce heat to low; heat for an additional 2 minutes. Remove from heat.
3. Beat eggs slightly in a small bowl. Add ½ cup of hot CannaMilk mixture to beaten eggs; stir together.
4. Add eggs to the saucepan with the rest of the CannaMilk mixture; stir together. Increase heat and stir constantly to bring filling mix to a slight boil.
5. Remove saucepan from heat. Add butter and vanilla extract. Mix well.
6. Transfer filling mixture to Tupperware container. Cover and refrigerate for 1 hour.
7. Spread half of the chilled filling into the 9-inch pastry shell.
8. Slice bananas and lay on top of the filling, making sure to cover the whole surface.
9. Pour the rest of the filling over the sliced bananas.
10. Top the pie with whipped cream.
11. Refrigerate for at least 8 hours before serving.