cateory: desserts
Banana cream pie 2
Reviews: 198
Ingredients:
- Pastry for single-crust 9-inch pie
- 1 1/4 cups Equal Spoonful*
- 7 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups 2% milk
- 2 egg yolks
- 1 1/2 cups coarsely chopped ripe banana (about 3 medium)
- 2 teaspoons lemon juice
- 2 cups prepared fat-free whipped topping
- *May substitute 30 packets Equal sweetener
How to make
Banana cream pie 2
Banana cream pie 2
- Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate.
- Ease pastry into pan; trim and flute edge.
- Pierce bottom and side of pastry with fork.
- Bake in preheated 375 degree F oven 12 to 15 minutes or until crust is lightly browned.
- Cool completely on wire rack.
- Meanwhile, combine Equal, cornstarch and salt in medium size saucepan.
- Whisk in milk until mixture is smooth.
- Heat to boiling over medium-high heat, whisking constantly.
- Boil and stir 1 minute or until thickened, whisking constantly.
- Beat egg yolks in small bowl until smooth.
- Stir about 1/2 cup hot mixture milk mixture into eggs.
- Whisk egg mixture back into milk mixture in saucepan.
- Cook over very low heat, whisking constantly, 30 to 60 seconds.
- Remove from heat; let stand about 5 minutes.
- Meanwhile, combine chopped bananas and lemon juice.
- Fold into milk mixture.
- Spoon into baked pie pastry.
- Refrigerate 2 to 3 hours or until filling is set.
- Spread prepared whipped topping over filling.
- Refrigerate until ready to serve.
Comments for
Banana cream pie 2
Banana cream pie 2
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