Banana Cream Pie

Recipe Ingredients

1 1/4 cups	182g / 6.4oz	Gingersnap crumbs - (25 cookies) Finely crushed
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Ground cinnamon
1		Egg white - lightly beaten
1 tablespoon	15ml	Stick margarine - melted
		Vegetable cooking spray
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1		Egg
1 cup	237ml	1% low-fat milk
1 tablespoon	15ml	Stick margarine
2 teaspoons	10ml	Vanilla extract
2 cups	474ml	Sliced banana
1 1/2 cups	355ml	Frozen 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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