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PiePastry - Banana Cream Pie #1

Source of Recipe

from life clinic com


List of Ingredients

baked pastry crust for a single 9" pie
1/3 c. cornstarch
1/2 c. + 3 1/2 tsp. Splenda or Sugar Twin sugar, separated
1/8 tsp. salt
2 1/2 c. skim milk
2 egg yolks
1 tsp. vanilla
2 sliced bananas
3 egg whites
1/4 tsp. cream of tartar


Recipe

Preheat the oven to 425.
Mix together the cornstarch, the 1/2 c. sugar substitute and salt in a medium saucepan.
Stir in the milk and heat to boiling over a medium/high heat, whisking constantly. Boil until thickened, about 1 minute, whisking constantly.
Beat egg yolks and vanilla together in a small bowl.
Then slowly whisk about 1 cup of the hot custard mixture into eggs.
Whisk the egg mixture back into the custard mixture in the saucepan.
Cook over a very low heat, whisking constantly, for 30 - 60 seconds.
Arrange the bananas in the bottom of the crust.
Pour the custard mixture over bananas, spreading out evenly.
Beat the egg whites in a medium bowl until foamy.
Add the cream of tartar and beat to soft peaks.
Gradually beat in the 3 1/2 tsp. sugar substitute, beating until stiff peaks form.
Spread the meringue over the hot custard mixture, being careful to seal to the edge of the crust.
Bake for about 2 minutes or until the meringue is browned.
Cool on a wire rack for at least 30 minutes, then refrigerate until set and chilled, about 6 hours.
Cut just before serving.
Makes 8 servings.

Nutritional info per serving:
Cal. 186, Prot. 6 g, total Carb. 27 g, total Fat 7 g, Chol. l60 mg, Sod. 159 mg
diabetic exchange:1/2 milk, 1 1/2 bread, 1 1/2 fat
34% calorie reduction from traditional recipe