Banana Cream Pie

39% calorie reduction from traditional recipe

Pastry for single-crust 9-inch pie
1 1/4 cups Equal? Spoonful*
7 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups 2% milk
2 egg yolks
1 1/2 cups coarsely chopped ripe banana (about 3 medium)
2 teaspoons lemon juice
2 cups prepared fat-free whipped topping

*May substitute 30 packets Equal? sweetener

Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375 degree F oven 12 to 15 minutes or until crust is lightly browned. Cool completely on wire rack.

Meanwhile, combine Equal?, cornstarch and salt in medium size saucepan. Whisk in milk until mixture is smooth. Heat to boiling over medium-high heat, whisking constantly. Boil and stir 1 minute or until thickened, whisking constantly.

Beat egg yolks in small bowl until smooth. Stir about 1/2 cup hot mixture milk mixture into eggs. Whisk egg mixture back into milk mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; let stand about 5 minutes.

Meanwhile, combine chopped bananas and lemon juice. Fold into milk mixture. Spoon into baked pie pastry. Refrigerate 2 to 3 hours or until filling is set. Spread prepared whipped topping over filling. Refrigerate until ready to serve. Refrigerate any leftovers.

Makes 8 servings

Nutrition information per serving: 228 cal., 5 g pro., 34 g carb., 8 g fat, 62 mg chol., 206 mg sodium

Food exchanges: 1 milk, 1 starch, 1/2 fruit, 1 1/2 fat