Lighter Banana Cream Pie
One 9″ Baked Pie Crust
1/8 cup plus 1 Teaspoon Cane Sugar
1/8 Cup Cornstarch
2 1/2 Cups Skim Milk
3 Eggs, separated
2 Tablespoons Butter
1 Tablespoon Vanilla
3 Large Ripe Bananas
1/4 Teaspoon Cream of Tartar
Heat oven to 375 degrees. Prepare and bake the pie shell; let cool.
Mix the 1/8 cup of cane sugar and cornstarch in a 2 qt. saucepan. Gradually stir in milk. Cook over medium heat, whisking constantly, until mixture thickens and boils.
Separate eggs; place yolks in a small bowl and place whites in a large metal bowl for the merangue later. Stir two or three tablespoons of hot mixture into the egg yolks. Pour the yolks back into the milk mixture. Stir in the vanilla and butter. Heat to boiling, stirring constantly, for one minute. Set aside.
Peel and slice the bananas. Arrange in the cooled pie crust. Evenly pour the custard over the bananas.
Prepare the merangue. (Hint-always use clean, dry beaters and a metal or glass bowl, not plastic, for a successful merangue). Add the cream of tartar to the egg whites. Beat on high until soft peaks form. Add the 1 teaspoon of cane sugar and continue beating until stiff peaks form.
Spoon the merangue evenly over the custard filling.
Bake at 375 degrees for 12 to 15 minutes or until merangue is nicely browned.
Let cool and refrigerate several hours.
Serves 6 to 8