Sunday, July 10, 2011

Banana Cream Pie

Serves 8, 259 calories/serving
(119 Calories if no crust)


1 cups flour
6 tbsp shortening
2-3 tbsp water

2/3 Cups Splenda
¼ cup cornstarch
½ tsp Salt
3 cups fat free milk
2 Eggs
1 Tbsp Vanilla
2 Tbsp Brummel & Brown Butter
2 Bananas
1 small tub fat free cool whip


To make crust:
Preheat oven to 475. Add flour, shortening, and water. Mix well together. Roll out on a floured surface and place in a 9” pie tin. Polk bottom of crust with fork, then bake for 8- 10 minutes. Take out and let cool.

While pie crust in cooking in a small sauce pan mix Splenda, cornstarch, salt and milk over medium heat bring to a boil while constantly stirring. Boil for 1 minute. Remove from heat; add eggs, vanilla, and butter. Bring back to a boil and boil for 1 minute while stirring well.  Set aside and let cool.

Once pie crust has cooled, slice bananas into the bottom. Once the cream filling has cooled pour into pie crust as well. Top with whipped cream and refrigerate for at least 1 hour before serving.

The Lineman's Wife

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