Banana Cream Pie
|1||9-inch frozen piecrust (regular, not deep dish)|
|2||cups reduced fat (2 percent) milk|
|3||large egg yolks|
|1/2||cup Sugar In The Raw Organic White™|
|3||tablespoons corn starch|
|Pinch of salt|
|1||teaspoon vanilla extract|
|4||ounces reduced fat cream cheese, softened|
|2||bananas, 1 thinly sliced, 1 cut into 1/4-inch slices|
|1/3||cup reduced-fat unsweetened coconut (see note)|
Bake the pie shell, following package directions. Set the baked crust aside to cool.
In a heavy, medium saucepan, whisk the milk, egg yolks, sugar, cornstarch and salt together to combine them. Cook the mixture over medium-low heat, whisking often, until the filling thickens and just starts to bubble, about 8 minutes. Off the heat, mix in the vanilla and cream cheese. Mix in the thinly slices. Cover the filling with plastic wrap so a skin does not form, and set aside to cool until almost room temperature, 30 minutes.
While the custard cools, heat the oven to 350° F. Spread the coconut on a baking sheet and toast until it is the color of a raw almond skin, about 8 minutes, stirring every 2 minutes so it colors evenly. Set the toasted coconut aside.
Place the baked pie shell on a plate. Arrange the remaining sliced banana to cover the bottom of the pie shell. Scoop the cooled custard filling into the shell, spreading it evenly. Sprinkle the toasted coconut over the filling. Refrigerate the pie until the filling is set, at least 8 hours. This pie can be made 24 hours before serving.
Note: Natural food markets sell sulfite-free unsweetened shredded coconut.
Serving size per piece: 304 calories, 14 g fat 7 g saturated fat, 39 g carbohydrate, 5 g protein, 1 g dietary fiber, 97 mg cholesterol, 241 mg sodium
by Cherie Mallon
This looks good as a pudding—I am on a gluetin-free diet.