Reduced-Fat Banana Cream Pie (Cooking Light)
photo by I Cant Believe Its
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
1 10-inch pie
- Serves:
- 8
ingredients
-
Crust
- 1 1⁄4 cups gingersnap crumbs (about 25 cookies, very finely crushed in a food processor or blender)
- 1 1⁄2 tablespoons sugar
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon egg white, lightly beaten
- 4 teaspoons margarine, melted (not light margarine)
-
Filling
- 1⁄2 cup sugar
- 2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 egg
- 1 cup 1% low-fat milk
- 1 tablespoon margarine
- 2 teaspoons vanilla extract
- 1 teaspoon banana extract (banana flavour)
- 2 cups sliced ripe bananas
- 1 cup Cool Whip Lite, thawed if frozen
directions
- Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoons melted margarine (I usually add a tiny bit more); toss with a fork until moistened. Press into bottom and 3/4 up sides of a 10-inch pie plate coated with cooking spray. Bake at 325°F for 17 minutes; let cool on a wire rack.
- Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.
- Heat milk over medium-high heat in a medium heavy saucepan to 180°F or until tiny bubbles form around edge (do not boil).
- Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk.
- Return milk mixture to pan. Add 1 tablespoon margarine, and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly until it has reached a thick custard consistency.
- Remove from heat; stir in vanilla and banana flavour.
- Place pan in a large ice-filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally.
- Remove pan from ice. Fold in the sliced ripe banana until evenly dispersed, and spoon mixture into prepared crust. Spread whipped topping evenly over filling. Cover loosely, and chill 4 hours.
- Served garnished with additional bananas and sprinkled cinnamon.
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Reviews
-
I haven't eaten the pie, but I tasted the custard and it tasted good. I think there wasn't enough custard for a 10-inch pie, though. I would add 50% more. It also didn't take the full 25 minutes to cook the custard, and even though I stirred it constsntly when I added it back to the pan, it "sett up" a little quicker than the recipe said it would. So, the custard wasn't real smooth. I stirred it quite a bit after I took it off of the heat to smooth it out as much as I could.
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