For the Vanilla Wafer Crust

1. In a large bowl, whisk together all the dry ingredients (almond flour, sweetener, and salt)
2. Add the vanilla extract and mix everything together (if will be very clumpy!)
3. Add the butter and mix, using your hands, until everything comes together (alternatively, you could use a food processor and pulse until dough forms)
4. Place the bowl in the fridge for 30 minutes
5. Preheat the oven to 350 degrees F. and grease a 8-9-inch pie pan with cooking spray.
6. Remove dough from fridge and press dough into the bottom and up the sides of the pan.  Bake the crust.  Bake for 20-30 minutes or until the crust just begins to brown. (tip - if the edges are browning too quickly, loosely cover the pie crust with aluminum foil)
7. Remove from the oven and allow the crust to fully cool.

Make the Keto Banana Pudding:

1. Using a handheld mixer, beat the pudding mix with the almond milk for 3 minutes.  Set the bowl to the side.
2. In a separate bowl, beat the cream cheese and sweetener until light and fluffy.  Add the cream cheese to the banana pudding bowl and mix until fully incorporated.
3. Using the now-empty cream cheese bowl (no need to wash it first!), add the heavy cream and sweetener and beat until stiff peaks form.
4. Fold the whipped cream into the banana pudding mixture.  Taste and add any additional sweetener to suit your taste.
5. Spread the mixture into the cooled crust and place in the fridge to firm for at least 2 hours or overnight.

Optional Whipped Topping:

1. In a cold bowl, whip cold heavy cream and sweetener until stiff peaks form.  Spread over pie after it has firmed in the fridge.  (nutritional information does not include topping)