Banana Cream Pie
|1% milk||2 Cup (32 tbs)|
|Egg substitute||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Non diet tub style canola oil/Corn oil / margarine / butter||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Ripe bananas||4 , divided|
|9 inch graham cracker pie shell||1 , baked|
|Lemon juice||1 Teaspoon|
In a 4 cup glass measure, thoroughly mix the milk and egg substitute.
Microwave on high power for 2 1/2 to 3 1/2 minutes, stopping and stirring several times, until the mixture is hot but not boilingIn the top of a double boiler, mix the sugar and cornstarch.
Gradually beat in the milk mixture, stirring vigorously, for 6 to 7 minutes, or until the mixture thickens.
Remove the pan from the heat.
Stir in the margarine or butter and vanilla until well blended.
Cover and place in the refrigerator for about 30 minutes, or until the custard is luke warm; stir occasionally.
Slice two of the bananas and arrange the slices concentrically in the bot tom of the pie shell.
Spoon the custard mixture over the bananas.
Cover the pie tightly and refrigerate.
Shortly before serving, thinly slice the remaining two bananas.
Sprinkle with the lemon juice to prevent the slices from discoloring.
Arrange the slices attractively on top of the pie and serve.