1/2 c. raw cashews
20 pitted dates
1/4 c. cornstarch
1 tsp. vanilla
1 to 2 bananas
2 c. boiling water
1/4 c. cold water
2 tbsp. carob powder
1/2 tsp. salt
Baked pie shell

Grind cashews into fine meal. Blend cashew meal and boiling water until smooth, then add dates, vanilla, carob powder, and salt. Continue blending until smooth. Pour into saucepan and bring to a boil, stirring constantly. Combine cold water and cornstarch and pour slowly into hot mixture, stirring vigorously to distribute quickly and evenly. Cook about 1 minute longer, stirring until thick.

Slice bananas and put in baked pie shell. Pour filling over. Cool 15 to 20 minutes. Garnish with sliced bananas. Cool 1 hour at room temperature and at least 3 hours in refrigerator before serving. (May serve in parfait glass.)