Prepare pie according to instructions and set aside.

In a medium saucepan, warm heavy whipping cream over medium-medium-high heat until hot. Do not boil.

Meanwhile, in a small bowl, mix monkfruit, almond flour, salt, and xanthan gum.

Once the cream mixture is hot, add the dry ingredient heavy whipping cream mixture.

Continue stirring for 2-5 minutes as the sauce begins to thicken.

Add 4 egg yolks to a small bowl and beat.

Temper egg yolks: Pour a small amount of hot mixture into the egg bowl. Mix quickly and add egg mixture back into the hot mixture. Continue stirring for another few minutes as sauce thickens even more. Once it is thick enough add banana extract and mix well. You'll know when it is thick enough when you can scrape your spatula on the frying pan and it leaves a trail of empty space.

Remove from heat and add to storage jars/cups. Place saran wrap tightly over the top, touching the top of the pudding.

Let set in the fridge until thick. About 30 minutes.

In a medium bowl, beat heavy whipping cream, sweetener and vanilla until soft peaks form.

Top cold pie with whipped cream.

Store in the fridge until ready to eat!