Banana Cream Pie 3

  • on April 13, 2007
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Ingrients & Directions

1 Vanilla wafer crumb crust
-(see 2/2)
1 1/2 ts Granulated gelatin
1/4 c Cold water
1 1/2 c Hot skim milk
1/4 c Of flour
1/2 c Cold skim milk
2 Eggs beaten
Sugar substitute equivalent
-to 3 tablespoons sugar
1 1/2 ts Pure vanilla extract
1 lb Firm-ripe bananas

Prepare pie crust and chill 2 hours or longer before filling. Soak gelatin
in cold water and set aside. Heat 1 1/2 cups of milk in the top of a double
boiler over simmering water. In a small bowl combine flour, salt and 1/2
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
1/2 cups. Arrange 1 cup of sliced bananas in bottom of pie shell, then
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 2-3 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 0.8
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 Shared by Al

8 Sweet ones

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