For the Banana Cream Pie (adapted from my Betty Crocker cookbook)
1 pre-baked and cooled pie shell
4 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk
2 tbsps. butter
1 tbsp. plus 1 tsp. vanilla
1/4 cup SunButter
4 oz. chocolate chips (I used President's Choice)
Beat egg yolks with fork in medium bowl and set aside. In saucepan mix sugar cornstarch and salt. Gradually stir in milk and cook over medium heat; stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Gradually stir half of hot mixture into egg yolks to temper; then stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Let cool slightly while you peel and slice 2 large ripe bananas into the bottom of the cooled pie shell.
Then microwave chocolate chips and SunButter together on high about 30-60 seconds and stir until chips are melted and smooth. Drizzle over bananas.
Pour filling over bananas and chocolate mixture; press plastic wrap over top of filling to prevent a skin from forming. Place in fridge at least 2 hours to set. Serve with a dollop of whip cream.