Top this smooth, creamy banana dessert with whipped topping and walnuts for a treat to remember!
INGREDIENTS (for 8 servings):
- 1/2 (15 ounce) package refrigerated piecrust
- 3/4 cup SPLENDA® No Calorie Sweetener, Granular
- 1/4 cup cornstarch
- 2 cups 2% reduced-fat milk
- 1/3 cup egg substitute
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 teaspoon banana extract
- 1 1/2 cups sliced bananas
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- Garnish: fat-free whipped topping and finely chopped walnuts
PREPARATION:
PREHEAT oven to 450 degrees F.
UNFOLD 1 piecrust, and press out fold lines. Fit into a 9-inch tart pan with removable bottom according to package directions; trim edges. Line pastry with aluminum foil, and fill with pie weights or dried beans.
BAKE for 8 minutes. Remove weights and foil; bake 4 to 5 additional minutes or until lightly browned. Cool in pan on a wire rack.
BLEND SPLENDA® Granular, and cornstarch together in a small mixing bowl. Set aside.
COMBINE milk, egg substitute, vanilla, and salt in a medium saucepan. Gradually add SPLENDA® Granular mixture, stirring until blended. Add butter.
COOK over medium heat, stirring constantly, until mixture thickens and boils.
BOIL 1 minute, stirring constantly. Remove from heat, and stir in banana extract.
ARRANGE sliced bananas in bottom of tart crust. Pour filling over bananas. Cover top of tart with waxed paper. Chill 2 hours before serving.
CUT pie into 8 equal portions to serve. Garnish each serving, if desired.
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