Fried Green Tomatoes Banana Cream Pie
In the movie "Fried Green Tomatoes", Mary Louise Parker and Mary Stuart Masterson cook up a laundry list of freshly baked pies like this classic Southern-style recipe.
Yield: 8 servings
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Amount per serving
- Calories: 256
- Calories from fat: 30%
- Fat: 8.6g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1.5g
- Protein: 6.4g
- Carbohydrate: 55.5g
- Fiber: 2g
- Cholesterol: 89mg
- Iron: 1.1mg
- Sodium: 220mg
- Calcium: 111mg
- 1 1/2 cups low-fat graham cracker crumbs (about 10 cracker sheets)
- 3 tablespoons reduced-calorie stick margarine, melted
- 2 tablespoons sugar
- Cooking spray
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 1/2 cups 2% reduced-fat milk
- 2 large eggs, lightly beaten
- 1 large egg yolk, lightly beaten
- 2 teaspoons vanilla extract
- 2 drops yellow food coloring
- 2 1/2 cups sliced ripe banana, divided
- 1 cup frozen reduced-calorie whipped topping, thawed
- Preheat oven to 325°.
- Combine the first 3 ingredients in a medium bowl; toss with fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 10 minutes; let cool.
- Combine 2/3 cup sugar and cornstarch in a medium saucepan. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually add hot milk mixture to eggs and egg yolk, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (about 4 minutes), stirring constantly. Remove from heat; stir in vanilla and food coloring.
- Arrange 1 1/4 cups banana in bottom of prepared pie crust; pour half of custard over banana. Top with remaining banana and custard. Cover the surface of custard with plastic wrap; chill 4 hours. Remove plastic wrap; and spread whipped topping over pie.
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