Light Banana Cream Pie

• 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

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 325u0b0 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 325u0b0 for 25 minutes. Cool completely before serving.

cake flour, coconut, margarine, cold water, butter, sugar, cornstarch, salt, milk, egg, egg yolk, vanilla, bananas, egg whites, cream of tartar

Taken from www.myrecipes.com/recipe/light-banana-cream-pie (may not work)