Banana Cream Pie
A cream pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, flour, and eggs. It can come in many forms, including vanilla, lemon, lime, banana, coconut, and chocolate. A constant feature of all cream pies is the whipped cream topping.
Yield:
8 servings (serving size: 1 wedge)
Ingredients
- 1 1/4 cups gingersnap crumbs (about 25 cookies, finely crushed)
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 egg white, lightly beaten
- 1 tablespoon stick margarine, melted
- Vegetable cooking spray
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 egg
- 1 cup 1% low-fat milk
- 1 tablespoon stick margarine
- 2 teaspoons vanilla extract
- 2 cups sliced banana
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
- Chocolate curls
Directions
- Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoon melted margarine; toss with a fork until moistened. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 20 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° 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. Remove from heat; stir in vanilla. 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 banana, and spoon mixture into prepared crust. Spread whipped topping evenly over filling, and top with chocolate curls. Cover loosely, and chill 4 hours.
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