1 teaspoon banana extract or a few drops of banana
oil

optional topping

Sweetened whipped cream (see tip, here; omit for
dairy-free)

1. Preheat the oven to 325°F. Grease an 8-inch pie
   pan.


2. To make the crust, mix together the crust
   ingredients in a medium-sized bowl. Press the mixture
   into the bottom of the greased pie pan. Par-bake the
   crust for 15 minutes or until lightly golden brown. Set
   aside to cool.


3. While the crust is in the oven, make the filling:
   Place the egg yolks, almond milk, and sweetener in a
   medium-sized heat-safe bowl and whisk to blend.
   Slowly whisk the melted butter into the egg mixture (be
   sure to go slowly so the eggs don’t cook). Set the bowl
   over a saucepan of simmering water. Whisk the filling
   mixture constantly and vigorously until it is thick
   enough to coat the back of a spoon and an instant-read
   thermometer inserted into the mixture registers 140°F,
   about 5 minutes. Stir in the extract, then remove the
   filling from the heat. Place the bowl of filling in an ice
   bath, stirring often, until completely chilled. (Or let it
   cool to room temperature, then place the filling in the