| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | pie crust (9 inch) -- baked | |
| 1/4 | cup | cornstarch |
| 1/4 | teaspoon | salt |
| 3 | whole | eggs -- separated |
| 2 | tablespoons | unsalted butter |
| 1 1/2 | teaspoons | vanilla extract |
| 5 | whole | bananas -- sliced |
| 1 | cup | sugar -- divided |
| 2 | cups | 2% low-fat milk |
| 1 | teaspoon | cream of tartar |
| Heat oven to 350°F. In a saucepan combine 3/4 cup sugar, cornstarch, and salt. Slowly add milk while stirring constantly. Cook over medium heat until bubbly.. Remove from heat. Pour a small amount of milk mixture into egg yolks to temper them. Add rest of egg yolk mixture to milk and cook for 2 more minutes. Remove from stove and add butter and vanilla and stir until mixed. Slice three of the bananas and place on baked pie crust. Pour filling over bananas. Bake for 12 to 15 minutes. Chill. To make meringue beat egg whites and cream of tartar to soft peaks. Gradually add sugar and beat until stiff peaks form. Put meringue on top of pie and arrange the other banana slices on top. Makes 8 servings |
| Per Serving: 367 Calories; 12g Fat (29.6% calories from fat); 7g Protein; 60g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 271mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. |