Ingredients:

• 2 1/2 cup graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup Organics Unlimited banana (mashed)
• 1/4 cup organic butter
• 1/3 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon sea salt
• 1 1/2 cups organic heavy whipping cream
• 1 1/2 cups organic whole milk
• 3 organic grade A extra large eggs
• 1/2 whole vanilla bean (split lengthwise)
• 2 tablespoons organic butter
• 1 teaspoon vanilla extract
• 5 ripe Organics Unlimited bananas (Peeled and sliced)

Directions:
For crust:
Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes. Bake crust until set and pale golden, about 15 minutes. Cool completely.

For filling:
Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl and cool completely, whisking occasionally, for about 1 hour. Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.

Recipe via http://www.organicvalley.coop