Banana Cream Pie 3

  • on February 3, 2010
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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

Shared by Al Massery Shared by Al

8 Sweet ones

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