CookingLight diet CookingLight diet
Yield
8 servings (serving size: 1 wedge)

This lightened version of a classic banana cream pie has a crunchy gingersnap crust and less than 10 grams of fat per serving.

How to Make It

Step 1

Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoon melted margarine; toss with a fork until moistened. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 20 minutes; let cool on a wire rack.

Step 2

Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.

Step 3

Heat milk over medium-high heat in a medium heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Add 1 tablespoon margarine, and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Place pan in a large ice-filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally.

Step 4

Remove pan from ice. Fold in the sliced banana, and spoon mixture into prepared crust. Spread whipped topping evenly over filling, and top with chocolate curls. Cover loosely, and chill 4 hours.

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