For the Crust:

3 ½ tablespoons Wholesome Sweeteners’ Organic Sucanat

½ cup butter, softened

¼ teaspoon vanilla

1/8 teaspoon lemon juice

1 ½ cup unbleached or whole wheat pastry flour

1 tablespoon ground almonds

1/8 teaspoon baking powder

For the Filling:

4 ¾ cups skim milk

1 cup milk chocolate, shaved or coarsely chopped

1 tablespoon cocoa powder

¾ cup Wholesome Sweeteners’ Organic Sucanat

4 cage-free egg yolks

½ cup sifted unbleached flour

1 large banana, sliced

For the Streusel:

1 cup natural peanut butter

1 cup Wholesome Sweeteners’ Organic Sucanat

To make crust, cream butter and Sucanat until blended (mixture will be rather dry) and beat in flavorings.  Work in flour, almonds and baking powder with wooden spoon or paddle on mixer.  Line 10-inch springform pan.

For filling, simmer 4 cups skim milk, chocolate, cocoa and Sucanat in heavy-bottomed pan, stirring, until well blended and mixture has thickened slightly.  Beat egg yolks, ¾ cup skim milk and flour together in separate bowl.  Stir a little of hot chocolate mixture into egg mixture, then stir egg mixture into chocolate mixture and contine to stir over medium heat until thickened.  Pour into pie shell.  Cover with banana slices.

For streusel, blend peanut butter, Sucanat and flour and sprinkle over pie.  Bake pie at 350 degrees F for 25 to 25 minutes.  Serves 12 to 16.