Banana Cream Pie

Source: 99% Fat-Free, Healthy Cooking

Your family will go bananas for this pie!

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Serves: 8
Prep Time: 20 minutes
Cook Time: 2 minutes plus chilling

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3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 1/4 cups skim milk
1/4 cup nonfat liquid egg substitute
1 1/4 teaspoons vanilla extract
1 Nutty Crust, prepared and baked (see our recipe for)
1 1/2 large (about 12 ounces) bananas, cut into 1/4-inch slices

Combine the sugar, cornstarch, and salt in a saucepan. Slowly whisk in the milk and then the liquid egg substitute.

Set the saucepan over medium-high heat and bring to boil, stirring constantly. Reduce the heat to low and cook, stirring, for 2 minutes more.

Remove the pan from the heat and stir in the vanilla. Pour half (about 1 1/4 cups) into the crust. Set aside for about 15 minutes to cool.

Layer the bananas onto the partially filled shell and spread the remaining filling on top. Cover and refrigerate for about 1 hour or until set.

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