Banana Cream Cheese Pie

Banana Cream Cheese Pie

1 9in graham cracker crust (recipe follows)
1 cup whole cream
2 T cane juice crystals
1 8oz pkg. cream cheese, softened to room temp
½ cup cane juice crystals
1 cup mashed bananas (about 2 large bananas)

Topping:
1 heaping cup whole frozen strawberries
2 T cane juice crystals
1 t cornstarch

Prepare graham cracker crust and allow to cool. While crust is cooling assemble pie. Whip cream with 2T cane juice crystals until stiff. Set aside. Beat softened cream cheese, cane juice crystals and mashed bananas until well combined. Fold in whipped cream. Spoon into graham cracker crust and refrigerate for a couple of hours to firm up. Spoon topping over pie before serving.

To Prepare Topping:
Allow frozen strawberries to thaw just enough to slice them. Put them in a sauce pan with cane juice crystals and cornstarch. Allow to sit for about 5 minutes stirring every now and then. Heat mixture to a boil stirring constantly. Cook for 1 to 2 minutes until sauce thickens.

Graham Cracker Crust
1 - 9" pie crust

1 1/2 c. graham cracker crumbs (about 20 rectangles)
1/4 c. Sucanat or cane juice crystals
1/3 c. melted butter

In a small bowl combine crumbs, sucanat (or cane juice crystals) and melted butter. Press into the bottom and sides of a 9" pie plate. Bake at 325 degrees for 10 minutes. Let cool before adding pie filling.

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