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1
Make the pie crust and cold the baked shell.
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2
Scald 2 c. of the lowfat milk with the sugar and salt in a heavy medium saucepan over low heat.
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3
Stir occasionally to dissolve the sugar.
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4
Dissolve the cornstarch in the remaining 1/4 c. lowfat milk in a small bowl.
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5
Whisk in the egg yolks.
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6
Whisk the egg mix into the scalded lowfat milk.
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7
Cook, whisking constantly, over low heat till it thickens and bubbles, about 3 min, then cook 1 minute more.
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8
The custard should form loose mounds when dropped from a spoon back into the pan.
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9
Remove the custard from the heat and stir in the butter and vanilla.
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10
Transfer the custard to a small bowl and cold for 15 min, gently stirring several times.
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11
Place a piece of plastic wrap directly on the surface of the custard and puncture the wrap in several places.
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12
Cold for 30 min in the refrigerator.
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13
While custard is coolog, cut the bananas into 1/4-inch slices and toss them with the lemon juice to prevent them from turning brown.
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14
Spread half the custard in the pie shell and cover with a layer of bananas.
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15
Spread the remaining custard over the bananas and arrange the remaining banana on top.
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16
Spread the whipped cream over the bananas.
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17
Refrigeratethe pie at least two hrs before serving.
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18
NOTES: Rosie's Bakery All-Butter, Fresh Cream, Sugar Packed, No-Holds-Barred Baking Book by Judy Rosenberg, 1991.
