Diabetic Banana Cream Pie
- Pie
- 2 cups skim milk
- 4 egg yolks
- 4 (1/16 ounce) packets Splenda sugar substitute
- 1 teaspoon banana extract
- 1 banana, sliced into thin rounds
- 2 (1/4 ounce) packets unflavored gelatin
- 1 teaspoon vanilla extract
- Meringue Topping
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 4 (1/16 ounce) packets Splenda sugar substitute
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- Sprinkle gelatin packets into 1/4 cup of the cold skim milk.
- Heat remaining skim milk and add the gelatin mixture to it, stirring, over low heat, until dissolved.
- Beat the egg yolks and add to the warm mixture, stirring constantly.
- When mixture thickens, add Splenda and remove from heat.
- Add vanilla and banana extracts and mix.
- Pour half of this mixture into an 8 inch pie plate.
- Arrange sliced bananas on top of that and then cover that layer with the rest of the pie mixture.
- Set aside and prepare meringue topping.
- In a bowl, beat the egg whites until frothy.
- Add the rest of the meringue ingredients and beat until stiff.
- Pile this topping on top of the pie and put under broiler until golden brown, watching carefully not to burn.
- Remove from oven and chill at least 4 hours before serving.
pie, milk, egg yolks, sugar substitute, banana, banana, packets unflavored gelatin, vanilla, meringue topping, egg whites, cream of tartar, sugar substitute, vanilla, nutmeg
Taken from www.food.com/recipe/diabetic-banana-cream-pie-120657 (may not work)