Banana Cream Pie

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Banana Cream Pie

 

Ingredients

 

1 vanilla wafer crumb crust

1 1/2 teaspoons granulated gelatin

1/4 cup cold water

1 1/2 cup hot skim milk

1/4 cup flour

1/2 cup cold skim milk

2 eggs beaten

sugar substitute equivalent - to 3 tablespoons sugar

1 1/2 teaspoons pure vanilla extract

1 pound firm ripe bananas

 

 

Method

 

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 1/2 cup of the hot milk into the bowl with the flour mixture; stir

to mix well. Then 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.

 

 

 

 

 

 

 

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