Banana Creme Pie

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(Makes 10 servings)

Crust

16 graham-cracker squares, crushed
3 tablespoons reduced-calorie tub margarine, melted
1/4 teaspoons of Sweet One^® sugar substitute

Preheat oven to 350F. In small bowl, stir together graham-cracker crumbs, melted margarine and Sweet One^® sugar substitute. Press into bottom and up sides of 9-inch pie plate. Bake 10 minutes. Cool on wire rack.

Filling

1/4 cup cornstarch
5 tablespoons granulated sugar, divided
2 1/4 teaspoon of Sweet One^® sugar substitute, divided
1 can (12 ounces) evaporated lowfat milk
1 cup skim milk
3 large eggs, separated, at room temperature
1 teaspoon vanilla extract
Few grains ground nutmeg
1-1/2 cups sliced bananas
1/4 teaspoon cream of tartar

In medium-size saucepan, stir together cornstarch, 3 tablespoons sugar and 1 1/2 teaspoons of Sweet One^® sugar substitute. Gradually add evaporated lowfat milk and skim milk, stirring until smooth. Whisk in egg yolks until no trace of yolks remains. Over medium heat, cook, stirring constantly, 10 minutes or until thickened and smooth. Remove from heat; stir in vanilla and nutmeg. Cool slightly.

Preheat oven to 375F. Place sliced bananas in bottom of prepared crust. Top with custard.

In large bowl with electric mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar and 3/4 teaspoon of Sweet One^® sugar substitute, continuing to beat until stiff. Spread meringue over custard, sealing edges completely and swirling meringue to make decorative peaks. Bake 8 to 10 minutes or until golden. Cool on wire rack 20 minutes. Refrigerate 1 to 2 hours before serving.

Per serving (1/10 of pie): 203 calories, 7 g protein, 33 g carbohydrate, 5 g fat, 2 g saturated fat, 67 mg cholesterol, 181 mg sodium.

Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat

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