Fried Green Tomatoes Banana Cream Pie

Ingredients

• 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

Preparation

1. Preheat oven to 325°.
2. 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.
3. 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.
4. 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.