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Banana Cream Pie (LA Times)

Author/Submitted by:
Servings: 8
Categories: Cream-Pie / Desserts / Low-Fat/Low-Cal / Pies & Pastries

    --- -------larry luttropp
    ---------------l.a. times food section --
1/8    ---------------
1 1/2  c  vanilla wafers, finely
    crushed, about 36 wafers
3  tb  cornstarch
1  tb  flour
1/4  t  salt
3  c  nonfat milk
1/3  c  nonfat egg substitute
1 1/2  ts  vanilla
2    bananas
4    egg whites
1/4  t  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

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