Banana Cream Pie

By awright0511

Nutrition Facts: Carbohydrates 24g; Protein 5g; Fat 7g; Calories 174; Fiber 0.8g; Sodium 174mg; Cholesterol 79mg.

Note: Low-sodium diets: Omit salt.

Ingredients

• 1 Vanilla Wafer Crumb Crust (see recipe)
• 1 1/2 teaspoons granulated gelatin
• 1/4 cup cold water
• 2 cups skim milk divided
• 1/4 cup flour
• 1/4 teaspoon salt
• 2 eggs beaten
• Sugar substitute equal to 3 tbspns sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 pound firm ripe bananas

Details

Servings 8

Preparation

Step 1

Prepare pie crust and chill 2 hours or longer before filling.

Soak gelatin in cold water and set aside.

Heat 1 1/2 cups milk in the top of a double boiler over simmering water.

In a small bowl combine flour, salt, and 1/2 cup cold skim milk; mix until smooth and without lumps. Slowly pour 1/2 cup of the hot milk into the bowl with the four mixture; stir to mix well. Then slowly pour contents of the bowl back into the pot of hot milk.

Cook and stir over simmering water until thick and smooth. Pour mixture slowly on top of beaten eggs, stirring constantly. Return to top of double boiler. Cook and stir over simmering water about 4 minutes; remove from heat. Add gelatin, sweetener, and vanilla; mix well to dissolve gelatin. Cool and chill until mixture begins to gel.

Peel bananas, slice thin, and measure 1 1/2 cups. Arrange 1 cup sliced bananas in bottom of pie shell, then very carefully spoon and pour filling evenly on top. Arrange remaining 1/2 cup sliced bananas on top and garnish with the vanilla crumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2 to 3 hours, until set and firm.

To serve, cut into eight equal pieces.