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1
Preheat oven to 375 degrees.
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2
Line pie shell with aluminum foil and fill with pie weights or possibly dry beans.
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3
Bake pie shell 10 min.
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4
Remove weights and bake 10 min longer till golden brown.
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5
Cold.
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6
In medium saucepan, combine sugar and flour.
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7
Beat in egg yolks one at a time.
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8
Gradually whisk in lowfat milk.
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9
Add in vanilla.
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10
Bring mix almost to a boil over medium heat, whisking.
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11
Reduce heat to low and simmer, whisking till thick sufficient to coat the back of a spoon, 2-3 min.
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12
Remove from heat, stir in butter.
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13
Set aside to cold slightly.
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14
Place plastic wrap directly on the surface and chill till cooled to at least lukewarm.
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15
Cut bananas into 1/4 inch slices.
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16
Toss with lemon juice.
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17
Halve strawberries, toss with bananas.
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18
In small saucepan, hot jelly over low heat till melted.
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19
Cold slightly, gently combine with fruit.
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20
Spread 1st mix in cooled pie shell.
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21
Top with fruit.
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22
Time - Savers:
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23
Microwave Tip: To heat the jelly, place it in a microwave-safe container and cook at 100% for 45 seconds to 1 minute, stirring once or possibly twice.
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24
Do-ahead: The pie shell can be prebaked.
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25
The custard (steps 3 through 5) can be made ahead.
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26
(To prevent a skin from forming, on the custard, be sure to press plastic wrap right onto its surface.)
