Banana Cream Pie (L.A. Times) Recipe

• larry luttropp 1/8
• 1 1/2 c. vanilla wafers finely crushed about 36 wafers sugar
• 3 Tbsp. cornstarch
• 1 Tbsp. flour
• 1/4 tsp salt
• 3 c. nonfat lowfat milk
• 1/3 c. nonfat egg substitute
• 1 1/2 tsp vanilla
• 2 x bananas
• 4 x egg whites
• 1/4 tsp cream of tartar

1. Pat vanilla wafer crumbs firmly and proportionately into bottom and sides of deep 9-inch pie plate.
2. Bake at 350 degrees 10 to 15 min, or possibly till crumbs are lightly browned.
3. Let crust cold to room temperature before filling.
4. Combine 1/2 c. sugar, cornstarch, flour and salt in large saucepan.
5. Stir in lowfat milk till blended.
6. Heat to boiling over medium heat, stirring constantly.
7. Boil till thickened and clear, 1 to 2 min.
8. Whisk some warm sauce into egg substitute in small bowl.
9. Return all to saucepan, stirring just till slightly thickened.
10. Remove from heat and stir in vanilla.
11. Slice bananas into bottom of pie plate to cover proportionately.
12. Pour over vanilla custard.
13. In bowl beat egg whites till frothy.
14. Add in cream of tartar.
15. Continue to beat to soft peaks.
16. Gradually beat in 6 Tbsp.
17. sugar.
18. Continue beating till stiff and glossy.
19. Spoon meringue atop warm vanilla pudding and spread to edges of crust to seal in filling.
20. Bake at 400 degrees 5 to 7 min.
21. just till meringue is browned.
22. Let pie cold to room temperature.
23. Chill.
24. Each

larry, vanilla wafers, cornstarch, flour, salt, nonfat lowfat milk, nonfat egg substitute, vanilla, bananas, egg whites, cream of tartar

Taken from cookeatshare.com/recipes/banana-cream-pie-l-a-times-76980 (may not work)