Reduced-Fat Banana Cream Pie (Cooking Light)

READY IN: 50mins




  • 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.