Banana Cream Pie With Lf Graham Cracker Crust

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 36mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the sugar, cornstarch, and nutmeg in a medium-sized saucepan.
  • Slowly stir in the milk.
  • Place over medium heat and cook, stirring constantly with a wire whisk.
  • untilthe mixture comes to a boil.
  • Reduce the heat to low, and cook and stir for another minute or two.
  • Blend about 1/2 cups of the hot mixture into the egg substitute.
  • Then return the egg mixture to the pan.
  • Cook and stir over low heat for 3-4 minutes.
  • DO NOT allow the mixture to come to a boil.
  • Remove the mixture from the heat and stir in the vanilla extract.
  • Let the mixture cool for 15 minutes, stirring every 5 minutes.
  • Spread a thin layer of the filling over the bottom of the pie crust.
  • Top with half of the bananas and half of the remaining filling.
  • Repeat layers, ending with the filling.
  • Sprinkle the top light with ground nutmeg if desired, or a handful of graham cracker crumbs.
  • Chill for several hours, or until the filling is set.
  • Cut into wedges and serve cold.
  • Crust: Process the cracker into fine crumbs.
  • Measure crumbs, you should have 1 1/4 cups.
  • Put crumbs, sugar and baby food in a food processor (you can use a fork, it takes longer but does work) and process till moist and crumbly.
  • Coat a 9-inch pie pan with nonstick cooking spray.
  • Using the back of a spoon that has been sprayed as well, press the crumbs into the pan to form crust.
  • Bake the pie shell at 350° degrees for 10 minutes, or until the edges feel firm and dry.
  • Cool the crust at room temperature and fill with above recipe.
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