Banana Cream Pie

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 350F.

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.
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