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Ingredientes
- 3/4 c. sugar
- 1/4 c. cornstarch
- 2 1/2 c. lowfat milk
- 1 Tbsp. banana extract
- 2 Tbsp. unsalted butter cut small pcs
- 1/4 tsp salt
- 3 x egg yolks
- 1 x nine-inch pie shell thawed and baked
- 3 x bananas sliced Chantilly Cream (see recipe)
Direcciones
- Combine the sugar and cornstarch in a 3-qt saucepan and place over medium heat. Gradually stir in the lowfat milk and cook till mix thickens, about 7 to 8 min. Be careful not to cook for too long. Cornstarch loses its thickening ability if it is cooked for too long.
- Remove pan from heat and whisk in the extract, salt and egg yolks till smooth. Place the pan back over heat, bring back to a simmer and stirring constantly with a wooden spoon, cook for 1 more minute. Be sure wooden spoon touches the bottom of the pan when stirring. Remove from heat; stir in butter.
- Slice 2 bananas and line the bottom of the prebaked pie shell with 1/2 the slices. Spoon 1/2 the filling on top, smooth with a spatula. Lay down another layer of banana slices, followed by remaining filling. Refrigeratefor at least 3 hrs.
- Top with Chantilly Cream, then decorate with remaining banana, sliced. Serve immediately.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 170 | |
| Calories from Fat 33 | 19% |
| Total Fat 3.71g | 5% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 107mg | 4% |
| Potassium 217mg | 6% |
| Total Carbs 32.67g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 26.16g | 17% |
| Protein 2.92g | 5% |
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