Banana Cream Pie – Butter Busters^

Ingredients & Directions


1 ea Baked pastry pie crust, 1/2 t Lite salt, optional
-separate recipe 3 c Skim milk
2/3 c Sugar 3/4 c Egg Beaters, beaten
OR 2 ea Tb liquid Butter Buds
1/3 c Sugar 4 t Vanilla extract
AND 1 ea Pk (1.3oz) prepared Dream
4 ea Pk Sweet ‘n Low -Whip
1/4 c Cornstarch

Stir together the sugar, cornstarch and lite salt in a saucepan.
blend milk and Egg Beaters; gradually stir into sugar mixture. Cook
over medium heat, stirring constantly until mixturer thickens and
boils. boil and stir 1 minute. Remove from heat; blend in Butter buds
and vanilla. Cover with plastic wrap and cool to room temperature.
Peel and slice bananas; arrange layer of banana slices 1/2″ deep in
baked pie shell. Pour in cooled filling. Chill pie thoroughly, at
least 2 hours. Just before serving, op with prepared Dream Whip.
Note: You can make this a vanilla cream pie by omitting bananas. Per
sugar serving: 255 cal., 2g fat (7%), 2mg chol., 2g fiber, 8g pro.,
50g carb., 172mg sod. Per S&L serving: 224 cal., 42g carb. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
3-95.


Yields
8 ———-

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