Banana Cream Pie: Hold the Cream

Bananas and brown sugar are natural partners. So are cream fillings and graham cracker crusts.

We’ve combined these flavors to make a great-tasting low-fat tart.

To keep the fat low, non-fat milk is used in the banana custard along with non-fat dry milk to give added “body” and a richer flavor. Egg substitute is added at the end to give a custard-like consistency to the cream filling.

Be sure to let the pie cool to room temperature before cutting to allow the filling to set.

BANANA-BROWN SUGAR MERINGUE TART

1 1/2 cups graham cracker crumbs

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup melted butter

1/4 cup cornstarch

2 tablespoons nonfat dry milk

3 cups nonfat fluid milk

1/3 cup thawed frozen nonfat egg substitute

1 1/2 teaspoons vanilla

3 bananas, sliced

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons brown sugar, packed

Combine graham cracker crumbs, 2 tablespoons granulated sugar and butter. Set aside 2 tablespoons crumbs for sprinkling atop meringue. Pat remaining crumb mixture onto bottom and sides of 10-inch round tart pan. Bake at 350 degrees about 10 minutes or until lightly browned. Remove from oven to wire rack to cool.

For cream filling, combine 1/2 cup sugar, cornstarch and non-fat dry milk in medium saucepan. Blend in fluid milk until smooth. Heat and stir until boiling. Boil and stir until thickened, about 1 to 2 minutes. Stir little hot liquid into egg substitute. Add substitute to saucepan and heat and stir until mixture thickens slightly. Stir in 1 teaspoon vanilla. Stir in bananas. Pour filling into crumb crust spreading evenly over bottom.

Beat egg whites with cream of tartar until foamy. (Reserve egg yolks for another use.) Gradually beat in brown sugar until soft, smooth peaks form. Beat in remaining 1/2 teaspoon vanilla. Spoon meringue onto hot pudding, covering entire surface while swirling with spoon. Sprinkle reserved 2 tablespoons crumbs over top of meringue. Bake at 400 degrees 7 to 9 minutes or until lightly browned. Let cool to room temperature. Makes 10 servings.

Each serving contains about:

246 calories; 217 mg sodium; 14 mg cholesterol; 6 grams fat; 43 grams carbohydrates; 7 grams protein; 0.31 gram fiber.