Reduced-Fat Banana Cream Pie

  • Yield: 8 servings

Ingredients

1cup reduced-fat vanilla wafer crumbs
2tablespoons (1/4 stick) margarine, melted
1/4 plus 1/3 cup sugar
2tablespoons cornstarch
1 1/2cups skim milk
1large egg, beaten
1tablespoon vanilla extract
3 bananas, sliced
3large egg whites

Instructions

  1. Preheat oven to 375F.
  2. In a pie plate, mix vanilla wafer crumbs and margarine. Press into the bottom and up sides of a pie plate and bake 5 to 7 minutes; set aside.  Increase oven temperature to 400F.
  3. In a saucepan, combine 1/4 cup sugar and cornstarch. Gradually add skim milk, stirring until blended. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute longer, stirring constantly.
  4. In a small bowl, gradually stir 1/3 of hot mixture into beaten egg. Return this to remaining hot mixture, stirring constantly. Cook another 2 minutes, stirring constantly. Remove from heat and add vanilla.
  5. Spread sliced bananas on baked pie crust and then cover with custard.
  6. With a mixer, beat egg whites until soft peaks form. Spread meringue over filled pie and bake 4 to 5 minutes, until meringue begins to turn golden. Watch closely.

Nutritional Info *per serving

  • Calories 200
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 34mg
  • Sodium 123mg
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