Banana cream pie
Source of Recipe
Aunt Saunny
1 1/2 cups low-fat graham cracker crumbs (about 10 cracker sheets)
3 tablespoons reduced-calorie stick margarine, melted
2 tablespoons sugar
cooking spray
2/3 cup sugar
1/3 cup cornstarch
2 1/2 cups 2% reduced-fat milk
2 large eggs, lightly beaten
1 large egg yolk, lightly beaten
2 teaspoons vanilla extract
2 drops yellow food coloring
2 1/2 cups sliced ripe banana, divided
1 cup frozen reduced-calorie whipped topping, thawed
1. Preheat oven to 325.
2. Combine the first 3 ingredients in a medium bowl; toss with fork
until moist. Press into bottom and up sides of a 9-inch pie plate
coated with cooking spray. Bake at 325 for 10 minutes; let cool.
3. Combine 2/3 cup sugar and cornstarch in a medium saucepan.
Gradually add milk, stirring with a whisk. Bring to a boil over
medium heat; cook 1 minute, stirring constantly. Gradually add hot
milk mixture to eggs and egg yolk, stirring constantly with a whisk.
Return milk mixture to pan; cook over medium heat until thick (about
4 minutes), stirring constantly. Remove from heat; stir in vanilla
and food coloring.
4. Arrange 1 1/4 cup banana in bottom of prepared pie crust; pour
half of custard over banana. Top with remaining banana and custard.
Cover the surface of custard with plastic wrap; chill 4 hours. Remove
plastic wrap; and spread whipped topping over pie. Yield: 8 servings.
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