3 large egg yolks
1/2 cup agave nectar
3 tablespoons arrowroot powder
Pinch sea salt
1 1/2 cups milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/2 cup heavy cream
9-inch pie crust, baked
3 or 4 ripe but firm bananas, sliced
Whipped cream, sliced bananas, toasted coconut or toasted walnuts for garnish (optional)
Beat yolks in a heavy saucepan. Add agave, arrowroot and salt. Beat together well and stir in milk. Place pan over medium heat and add butter, stirring constantly for about 5 minutes, until mixture is thick and bubbly. Remove from heat and stir in vanilla.
Pour custard in a bowl and cover with plastic wrap that rests gently on the surface to prevent a skin from forming. Chill for 2 hours.
Whip heavy cream until stiff and fold it into chilled custard. Spoon a third of the custard into the prebaked crust. Layer bananas over custard, then top with remaining custard. Cover with plastic and refrigerate at least 8 hours. If you like, serve topped with fresh whipped cream, toasted coconut, toasted walnuts or sliced bananas.