Light Banana Cream Pie

Oxmoor House
8 servings.


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3/4 cup sifted cake flour
2 tablespoons unsweetened grated coconut, toasted
2 tablespoons margarine, melted
1 to 2 tablespoons cold water
Butter-flavored cooking spray
3/4 cup plus 2 tablespoons sugar, divided
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups skim milk
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
2 medium bananas, peeled and sliced
3 egg whites
1/2 teaspoon cream of tartar


Combine flour, coconut, and margarine; sprinkle water over surface of mixture, stirring with a fork until crumbly. (Do not form a ball.) Press into a 4-inch circle on heavy-duty plastic wrap. Cover with another sheet of plastic wrap. Roll into a 12-inch circle. Remove top sheet of plastic. Invert pastry into a 9-inch pieplate coated with cooking spray; remove remaining plastic. Fold edges under, and flute. Prick bottom of pastry. Bake at 325° for 15 minutes; cool on a wire rack.

Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Add milk, stirring well. Cook over medium heat, stirring constantly, until thickened. Beat egg and egg yolk until thick. Stir one-fourth of hot mixture into beaten egg; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 2 minutes or until thick. Remove from heat; stir in vanilla. Place banana in pastry. Top with filling.

Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 325° for 25 minutes. Cool completely before serving.

Created date

August 2009

Nutritional Information

Calories 241
Caloriesfromfat 21 %
Fat 5.6 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.4 g
Carbohydrate 43.4 g
Fiber 0.0 g
Cholesterol 56 mg
Iron 0.0 mg
Sodium 137 mg
Calcium 0.0 mg