-
1
Combine the sugar, cornstarch, and nutmeg in a medium-sized saucepan.
-
2
Slowly stir in the milk.
-
3
Place over medium heat and cook, stirring constantly with a wire whisk.
-
4
untilthe mixture comes to a boil.
-
5
Reduce the heat to low, and cook and stir for another minute or two.
-
6
Blend about 1/2 cups of the hot mixture into the egg substitute.
-
7
Then return the egg mixture to the pan.
-
8
Cook and stir over low heat for 3-4 minutes.
-
9
DO NOT allow the mixture to come to a boil.
-
10
Remove the mixture from the heat and stir in the vanilla extract.
-
11
Let the mixture cool for 15 minutes, stirring every 5 minutes.
-
12
Spread a thin layer of the filling over the bottom of the pie crust.
-
13
Top with half of the bananas and half of the remaining filling.
-
14
Repeat layers, ending with the filling.
-
15
Sprinkle the top light with ground nutmeg if desired, or a handful of graham cracker crumbs.
-
16
Chill for several hours, or until the filling is set.
-
17
Cut into wedges and serve cold.
-
18
Crust: Process the cracker into fine crumbs.
-
19
Measure crumbs, you should have 1 1/4 cups.
-
20
Put crumbs, sugar and baby food in a food processor (you can use a fork, it takes longer but does work) and process till moist and crumbly.
-
21
Coat a 9-inch pie pan with nonstick cooking spray.
-
22
Using the back of a spoon that has been sprayed as well, press the crumbs into the pan to form crust.
-
23
Bake the pie shell at 350u00b0 degrees for 10 minutes, or until the edges feel firm and dry.
-
24
Cool the crust at room temperature and fill with above recipe.
