Banana Cream Pie

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Baked Pastry Shell
2  tablespoons sugar
2  tablespoons unsweetened cocoa powder
1/2  cup sugar
1/2  cup all-purpose flour
3  cups fat-free milk
1/2  cup frozen egg product, thawed
2  teaspoons vanilla
2  medium bananas
1  tablespoon lemon juice 
Reduced-fat frozen whipped dessert topping, thawed
1  medium banana, sliced
1/4  cup apricot or strawberry spreadable fruit, warmed 
 Fresh mint leaves
Prepared Baked Pastry Shell as directed, except add 2 tablespoons sugar and cocoa powder with the flour when making the dough. Cool on a wire rack.
2. For filling, in a heavy saucepan combine 1/2 cup sugar and flour. Gradually stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Gradually stir about 1 cup of the hot mixture into the egg product. Return all of the egg mixture to the saucepan. Bring almost to a boil. Cook and stir 2 minutes more. Remove from heat. Stir in vanilla.  

3. Thinly slice the 2 bananas and arrange slices over bottom of crust. Pour the hot filling into crust. Cover and cool on wire rack until set. Cover and chill to store. 

4. To serve, garnish pie around edge with dessert topping and 1 sliced banana. (Dip banana slices in lemon juice to prevent browning.) Drizzle with apricot spreadable fruit. Garnish with mint leaves. Makes 8 servings.

Source:  Better Homes & Gardens


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