Always a surefire hit, this heavenly pie will remind you of the original, but it is a lower calorie version.

Ingredients:
3 small bananas, thinly sliced
1 teaspoon fresh lime juice
1 prepared 9-inch graham cracker crust
1 teaspoon unflavored gelatin
2 tablespoons hot water
1 cup skim milk, scalded
1/2 cup granulated sugar, divided
2 tablespoons all-purpose flour
2 large eggs, separated
2 tablespoons banana extract
1 teaspoon vanilla extract
1 egg white
1/8 teaspoon cream of tartar

Directions:
Preheat oven to 400 degrees. In a medium bowl, combine bananas and lime juice; toss to coat. Arrange bananas in bottom of prepared crust.

In a small bowl, sprinkle gelatin over hot water. Let stand until softened, 5 minutes.

In a medium saucepan, whisk together milk, 1/4 cup of sugar, flour, and egg yolks. Bring mixture to a boil over medium heat. Cook, whisking constantly, until mixture thickens, about 2 minutes. Remove pan from heat; whisk in gelatin mixture and banana and vanilla extracts.

Using an electric mixer set on high speed, beat egg whites and cream of tartar until foamy. Gradually add remaining sugar; beat at high speed until stiff, but not dry, peaks form. Fold 1/4 of meringue into milk mixture. Spoon filling into crust.

Spread remaining meringue over filling. Bake until top is golden, about 5 minutes. Let cool completely; chill for 3 hours.

Meringue Success
For best results when making meringue, egg whites, beaters and bowl should be at room temperature. Beat the egg whites in a grease-free bowl until foamy. Beat in the sugar a little at a time, so that the sugar dissolves completely.

Why Scalding?
Using scalded milk in a creamy filling will help stabilize it. Scalding is heating a liquid to just below its boiling point.

Back to Dessert Recipe Collection