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1.
Place the graham crackers, butter, and sugar
in a large food processor fitted with the
chopped blade; pulse until chopped, then
process until finely ground and the mixture
begins to ball together, scraping down the
sides of the bowl as necessary. Pour
this mixture into a 10-inch pie plate and
press into a crust, building evenly across
the bottom of the plate and up the sides.
Sprinkle the banana pieces evenly across
the crust. Set aside.
2.
Place the pudding mix and the 8th Continent
Vanilla Soymilk in a large saucepan and
bring it to boil over medium-high heat,
stirring constantly. Set the pan off
the heat for 5 minutes, stirring once or
twice, until somewhat cooled and slightly
thickened. Stir in 2 teaspoons vanilla.
Spoon and spread into the prepared pie crust.
Place in the refrigerator and chill until
set, about 2 hours.
3.
Beat the cream in a large chilled bowl,
using an electric mixer at high speed until
frothy. Add the confectioners' sugar
and remaining 2 teaspoons vanilla; continue
beating until soft and luscious, just when
the cream will hold its shape. (Do
not overbeat - the whipped cream should
be slightly loose). Spoon over the
top of the pie. Sprinkle with almonds
and serve.
NOTE:
You can also use 2 cups of purchased graham
cracker crumbs, but cut the butter into
smaller cubes, about 1/2 inch each, so that
they combine more quickly with the already
ground graham crackers.
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