¾ cups organic cane sugar
¼ cups white sugar
½ cup flour
1 TBS cornstarch
2 cups milk
1 pt. heavy whipping cream
3 egg yokes
1 TBS vanilla extract
1 shortbread or gram cracker pie crust
5 – 6 large bananas sliced thin

Preheat your oven to 350°F and place a large mixing bowl preferably stainless steel if not glass, in the fridge. Slice 4 bananas thin. Place one layer of bananas at the bottom of the crust (aprox. 1 banana) and put the rest of the sliced banana aside. Then combine organic cane sugar, flour, cornstarch and milk into a medium sauce pan. Place over high heat stirring constantly with a whisk until the mixture becomes thick and smooth. Take off of heat and add yokes until completely mixed. Add the vanilla extract and mix well again. Finally add the rest of the sliced bananas and mix with a spatula. Pour mixture over the layer of bananas in the pie crust and smoothing the mixture until it’s a nice flat surface flush with the end of the pie crust. Place in the oven and bake for about 30 minutes or until it has started to brown on top. While the pie is baking slice the last banana and put aside. Take the cool bowl out of your fridge and combine the whipping cream and white sugar. Mix on medium/high speed with a hand or stand mixed for about 5 minutes or until it thickens. Place in the fridge to set. If it hasn’t set well enough, refrigerate then mix more until desired firmness. After the pie is done place the last of the sliced banana on top. Finally place it in the fridge until cool. Then place the whipped cream on top of the pie into one thick layer. Serve and enjoy!