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Add a photoServings: 8
Ingredients
- 3/4 c. sugar
- 1/4 c. cornstarch
- 1/8 tsp salt
- 2 1/4 c. skim lowfat milk
- 1/4 c. nonfat liquid egg substitute
- 1 1/4 tsp vanilla extract
- 1 x Nutty Crust (see recipe) baked and cooled
- 1 1/2 lrg (about 12 ounces) bananas cut into 1/4-inch slices
Directions
- Combine the sugar, cornstarch, and salt in a saucepan. Slowly whisk in the lowfat milk. Whisk in the liquid egg substitute. Bring to boil over medium-high heat, stirring constantly. Reduce the heat to low and cook, stirring, for 2 min more.
- Remove the pan from the heat and stir in the vanilla. Pour half (about 1 1/4 c.) into the crust. Set aside for about 15 min to cold. Layer the bananas onto the partially filled shell and spread the remaining filling top. Cover and refrigeratetill set, about 1 hour.
- NOTES : Your family will go bananas for this pie!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 120 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 80mg | 3% |
| Potassium 135mg | 4% |
| Total Carbs 25.95g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 22.37g | 15% |
| Protein 3.27g | 5% |
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