Banana Cream Pie
|9 inch baked pastry pie||1|
|Sugar/1/3 cup sugar + 4 packets sweet 'n low||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Lite salt||1⁄2 Teaspoon|
|Skim milk||3 Cup (48 tbs)|
|Egg beaters||3 , beaten|
|Liquid butter buds||2 Tablespoon|
|Vanilla extract||1 1⁄4 Tablespoon|
|Dream whip||1 1⁄2 Ounce (1 Package, Prepared With Skim Milk)|
Stir together sugar, cornstarch, and lite salt in a sauce pan.
Blend milk and Egg Beaters; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir one minute.
Remove from heat; blend in liquid Butter Buds and vanilla.
Cover filling with plastic wrap and cool to room temperature.
Peel and slice bananas; arrange layer of banana slices 1/2 inch deep in baked pie shell.
Pour in cooled filling.
Chill pie thoroughly, at least two hours.
Just before serving, top pie with prepared Dream Whip.