Fried Green Tomatoes Banana Cream Pie

Yield: 8 servings

Ingredients

• 1 1/2  cups  low-fat graham cracker crumbs (about 10 cracker sheets)
• 3  tablespoons  reduced-calorie stick margarine, melted
• 2  tablespoons  sugar
• Cooking spray
• 2/3  cup  sugar
• 1/3  cup  cornstarch
• 2 1/2  cups  2% reduced-fat milk
• 2  large eggs, lightly beaten
• 1  large egg yolk, lightly beaten
• 2  teaspoons  vanilla extract
• 2  drops yellow food coloring
• 2 1/2  cups  sliced ripe banana, divided
• 1  cup  frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 325°.

Combine the first 3 ingredients in a medium bowl; toss with fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 10 minutes; let cool.

Combine 2/3 cup sugar and cornstarch in a medium saucepan. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually add hot milk mixture to eggs and egg yolk, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (about 4 minutes), stirring constantly. Remove from heat; stir in vanilla and food coloring.

Arrange 1 1/4 cups banana in bottom of prepared pie crust; pour half of custard over banana. Top with remaining banana and custard. Cover the surface of custard with plastic wrap; chill 4 hours. Remove plastic wrap; and spread whipped topping over pie.

Nutritional Information

Calories:

256 (30% from fat)

Fat:

8.6g (sat 2.4g,mono 2.6g,poly 1.5g)

Protein:

6.4g

Carbohydrate:

55.5g

Fiber:

2g

Cholesterol:

89mg

Iron:

1.1mg

Sodium:

220mg

Calcium:

111mg