Banana Cream Pie

A decadent looking pie that has 39% less calories than the traditional recipe thanks to Equal and reduced fat milk and whipped topping. No flavor is lost - just calories!

Ingredients

Pie pastry for single crust 9-inch pie
1-1/4 cups Equal® Spoonful or Granulated*
7 tablespoons cornstarch
1/4 teaspoon salt
2-1/2 cups 2% milk
2 egg yolks
1-1/2 cups coarsely chopped ripe bananas (about 3 medium)
2 teaspoons lemon juice
2 cups frozen fat-free whipped topping, thawed

* May substitute 30 packets Equal sweetener

Preparation

Pierce bottom of pie pastry with tines of a fork. Bake in preheated 375°F oven 12 to 15 minutes or until crust is lightly browned. Cool completely on wire rack.
Meanwhile, combine Equal®, cornstarch and salt in medium size saucepan. Whisk in milk until mixture is smooth. Heat to boiling over medium-high heat, whisking constantly. Boil and stir 1 minute or until thickened.
Beat egg yolks in small bowl until smooth. Stir about 1/2 cup hot milk mixture into eggs. Whisk egg mixture back into mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; let stand 5 minutes.
Meanwhile, combine chopped bananas and lemon juice. Fold into milk mixture. Spoon into baked pie shell. Refrigerate 2 to 3 hours or until filling is set.
Spread prepared whipped topping over filling. Refrigerate until ready to serve. Refrigerate any leftovers.