INGREDIENTS

Pie Crust:
– 1 1/2 cups graham cracker crumbs
– 2 tablespoon sugar
– 3/4 cup softened butter
Vanilla Cream:
– 1 cup sugar
– 1/2 cup cornstarch
– 1 egg, lightly beaten
– 1-370ml Angel All-Purpose Creamer, at room temperature
– 3 pieces ripe banana
– 1-370ml Angel All Purpose Creamer, chilled overnight (12 hours) and whipped
– chopped cashews (topping)
– caramel syrup

PROCEDURE

1. Mix graham crackers with softened butter and sugar, then press mixture into an 8-inch round cake pan with removable bottom. Chill in the refrigerator to set.
2. Whisk sugar, cornstarch, egg, Angel All-Purpose Creamer, and water in a saucepan. Cook while whisking continuously until thick and smooth. Allow to cool then pour unto crust.
3. Slice big chunks of bananas then push on the cream filling.
4. Top with whipped Angel All-Purpose Creamer and garnish with chopped cashew and caramel syrup.
5. Chill in the refrigerator for at least 4 hours to set.