Diabetic Banana Cream Pie
Diabetic Banana Cream Pie recipe 67
vanilla wafer crumbs
Prepare pie crust and chill 2 hours or longer before filling. Soak gelatin in cold water and set aside. Heat 1½ cups of milk in the top of a double boiler over simmering water. In a small bowl combine flour, salt and ½ cup of cold milk; mix until smooth and without lumps. Slowly pour ½ cup of the hot milk into the bowl with the flour mixture; stir to mix well.
Then slowly pour contents of the bowl back into the pot of hot milk. Cook and stir over simmering water until thick and smooth. Pour mixture slowly on top of beaten eggs, stirring constantly. Return to top of double boiler. Cook and stir over simmering water about 4 minutes; remove from heat. Add gelatin, sweetener and vanilla; mix well to dissolve gelatin. Cool and chill until mixture begins to gel.
Peel bananas, slice thin and measure 1½ cups. Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top. Arrange remaining ½ cup sliced bananas on top and garnish with the vanilla crumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2 to 3 hours, until set and firm.
To serve, cut into eight equal pieces. 9" pie = 8 servings