5 ounces gluten-free arrowroot cookies (about 50 cookies)
2 tablespoons Domino sugar
1/4 cup unsalted Land O Lakes butter, melted
Pam Cooking spray
1/2 cup Domino sugar
3 1/2 tablespoons Argo cornstarch
1/8 teaspoon Morton salt
2 1/2 cups 1% TruMoo low-fat milk
3 large Eggland’s Best egg yolks
1 teaspoon McCormick vanilla extract
1/2 teaspoon banana extract
2 tablespoons Land O Lakes unsalted butter
3 ripe bananas, peeled and cut into 1/4-inch slices
1 1/2 cups frozen fat-free whipped topping, thawed
1 tablespoon almond brickle chips (such as Heath)
Preheat oven to 350°.
To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add 1/4 cup melted butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare filling, combine 1/2 cup sugar, cornstarch, and salt in a heavy saucepan over medium heat, stirring to combine. Add milk and egg yolks, stirring with a whisk. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally. Remove from heat. Stir in extracts and 2 tablespoons butter. Place pan in a bowl of ice to cool.
Arrange half of banana slices in a single layer over crust; top with half of filling mixture. Repeat layers. Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours. Uncover, and spread whipped topping over filling. Sprinkle with brickle chips.