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1
To make the filling,combine 2 c. lowfat milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat.
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2
Place remaining 1/2 c. lowfat milk in a mixing bowl and whisk in cornstarch, then Large eggs.
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3
Return lowfat milk and sugar mix to a boil over low heat then whisk about a third of it into the egg mix.
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4
Return lowfat milk and sugar mix to a boil once more and whisk in the egg mix, whisking constantly till the filling thickens and comes to a boil.
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5
Allow to boil, whisking constantly, for about 30 seconds.
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6
Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl.
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7
Press plastic wrap against the surface of the filling and refrigeratetill it is approximately 75 degrees.
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8
Fold the bananas into the cooled filling and spread it proportionately in the cooled crust.
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9
To finish the pie, whip the cream with the sugar and vanilla till it holds a hard peak.
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10
Use a hand mixer on medium speed or possibly a heavyduty mixer fitted with the whisk.
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11
Spread the cream over the filling, making sure it touches the edges of the crust all around.
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12
COCONUT CREAM PIE: For the 2/3 c. sugar in the filling substitute 1/3 c. sugar.
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13
Substitute 1/2 c. coconut cream, such as Coco Lopez, for the 1/2 c. lowfat milk with that the cornstarch is mixed.
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14
After the filling has cooled, mix in 1/2 c. toastedsweetened coconut.
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15
After covering the pie with the whipped cream, (you may add in up to 1/4 c. coconut cream to the cream before whipping it to replace the sugar)
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16
sprinkle the whipped cream with 1/2 c. toasted sweetened coconut.
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17
(To toast coconut, place it on a jelly roll pan on the middle rack of a preheated 325 degree oven for about 15 min.
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18
Stir often so which the coconut colors proportionately to a light golden.)
