Banana cream pie 3

Yield: 8 Sweet ones

Measure Ingredient
1 Vanilla wafer crumb crust (see 2/2)
1½ teaspoon Granulated gelatin
¼ cup Cold water
1½ cup Hot skim milk
¼ cup Of flour
½ cup Cold skim milk
2 Eggs beaten
Sugar substitute equivalent to 3 tablespoons sugar
1½ teaspoon Pure vanilla extract
1 pounds Firm-ripe bananas

Prepare pie crust and chill 2 hours or longer before filling. Soak gelatin in cold water and set aside. Heat 1½ cups of milk in the top of a double boiler over simmering water. In a small bowl combine flour, salt and ½ cup of cold milk; mix until smooth and without lumps. Slowly pour i/2 cup of the hot milk into the bowl with the flour mixture; stir to mix well. The 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 ½ cups. Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top. Arrange remaining ½ cup sliced bananas on top and garnish with the vanilla crumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2-3 hours, until set and firm. To serve, cut into eight equal pieces. 9"pie = 8 servings CHO PRO FAT CAL FIBER SODIUM CHOL (g) (g) (g) - (g) (mg) (mg) :24 5 7 174 ⅘ 174 79 Food Exchanges per serving 1 fruit exchange plus 1 low-fat milk can use unsalted margarine to eliminate salt.

Shared by Al Massery

alvism@... Shared by Al

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