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Light Banana Cream Pie

Yield 8 servings.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Light and Luscious