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Senior Health

Banana Cream Pie

Ingredients:

• Pastry for single-crust 9-inch pie
• 1/3 cup cornstarch
• 3-1/2 teaspoons Equal® for Recipes
     or 12 packets Equal® sweetener
     or(r) 1/2 cup Equal® Spoonful™
• 1/8 teaspoon salt
• 2-1/2 cups skim milk
• 2 egg yolks
• 1 teaspoon vanilla
• 2 bananas, sliced
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 3-1/2 teaspoons Equal® for Recipes
     or 12 packets Equal® sweetener(*)

Directions:

1. Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425-degree oven until crust is browned, 10 to 15 minutes. Cool on wire rack.
   
2. Combine cornstarch, 3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™ and salt in medium saucepan; stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil until thickened, about 1 minute, whisking constantly.
   
3. Beat egg yolks and vanilla in small bowl; whisk about 1 cup hot custard mixture into eggs. Whisk egg mixture back into custard mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Arrange bananas in bottom of baked crust; pour custard mixture over bananas, spreading evenly.
   
4. Beat egg whites in medium bowl with electric mixer until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener, beating until stiff peaks form. Spread meringue over hot custard mixture, carefully sealing to edge of crust. Bake in preheated 425oF oven until meringue is browned, about 2 minutes. Cool on wire rack 30 minutes; refrigerate until set and chilled, about 6 hours. Cut just before serving.

(*) Equal® Spoonful™ cannot be used in meringue recipes.

Yield: Makes 8 servings