Banana Cream Pie (LA Times)
Pies & Pastries
--- -------larry luttropp
---------------l.a. times food section --
about 36 wafers
nonfat egg substitute
cream of tartar
Pat vanilla wafer crumbs firmly and evenly into bottom and sides of
deep 9-inch pie plate. Bake at 350 degrees 10 to 15 minutes, or until
crumbs are lightly browned. Let crust cool to room temperature before
filling. Combine 1/2 cup sugar, cornstarch, flour and salt in large
saucepan. Stir in milk until blended. Heat to boiling over medium heat,
stirring constantly. Boil until thickened and clear, 1 to 2 minutes.
Whisk some hot sauce into egg substitute in small bowl. Return all to
saucepan, stirring just until slightly thickened. Remove from heat and
stir in vanilla. Slice bananas into bottom of pie plate to cover
evenly. Pour over vanilla custard. In bowl beat egg whites until
frothy. Add cream of tartar. Continue to beat to soft peaks. Gradually
beat in 6 tablespoons sugar. Continue beating until stiff and glossy.
Spoon meringue atop hot vanilla pudding and spread to edges of crust
to seal in filling. Bake at 400 degrees 5 to 7 minutes. just until
meringue is browned. Let pie cool to room temperature. Chill. Each
serving contains about: 260 calories; 219 mg sodium; 9 mg cholesterol; 3
grams fat; 51 grams carbohydrates; 8 grams protein; 0.17 gram fiber.
Presented by: Donna Deane, Times Food Stylist, L.A. Times article, "I
Can't Believe It's Banana Cream Pie", 1/19/95, page H18.
By KKBG35A RUTH BURKHAR