Double-Banana Cream Pie

• Crust:
• 5 ounces gluten-free arrowroot cookies (about 50 cookies)
• 2 tablespoons sugar
• 1/4 cup unsalted butter, melted
• Cooking spray
• Filling:
• 1/2 cup sugar
• 3 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 1/2 cups 1% low-fat milk
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon banana extract
• 2 tablespoons unsalted butter
• 3 ripe bananas, peeled and cut into 1/4-inch slices
• 1 1/2 cups frozen fat-free whipped topping, thawed
• 1 tablespoon almond brickle chips (such as Heath)

1. Preheat oven to 350u0b0.
2. To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add 1/4 cup melted butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350u0b0 for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.
3. To prepare filling, combine 1/2 cup sugar, cornstarch, and salt in a heavy saucepan over medium heat, stirring to combine. Add milk and egg yolks, stirring with a whisk. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally. Remove from heat. Stir in extracts and 2 tablespoons butter. Place pan in a bowl of ice to cool.
4. Arrange half of banana slices in a single layer over crust; top with half of filling mixture. Repeat layers. Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours. Uncover, and spread whipped topping over filling. Sprinkle with brickle chips.

crust, arrowroot cookies, sugar, unsalted butter, cooking spray, filling, sugar, cornstarch, salt, milk, egg yolks, vanilla, banana, unsalted butter, bananas, chips

Taken from www.myrecipes.com/recipe/banana-cream-pie-2 (may not work)