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Banana Cream Pie

Type: Fruit
Courses: Dessert, Pies
Serves: 8 people

Recipe Ingredients

1 1/4 cups 182g / 6.4ozGingersnap crumbs - (25 cookies) Finely crushed
2 tablespoons 30mlSugar
1/2 teaspoon 2.5mlGround cinnamon
1   Egg white - lightly beaten
1 tablespoon 15mlStick margarine - melted
  Vegetable cooking spray
1/2 cup 99g / 3.5ozSugar
2 tablespoons 30mlCornstarch
1/4 teaspoon 1.3mlSalt
1   Egg
1 cup 237ml1% low-fat milk
1 tablespoon 15mlStick margarine
2 teaspoons 10mlVanilla extract
2 cups 474mlSliced banana
1 1/2 cups 355mlFrozen reduced-calorie whipped topping - thawed
  Chocolate curls

Recipe Instructions

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 325F 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 180F 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.

Source:
Cooking Light, June 1995, page 69

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