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1
Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoons melted margarine (I usually add a tiny bit more); toss with a fork until moistened. Press into bottom and 3/4 up sides of a 10-inch pie plate coated with cooking spray. Bake at 325u00b0F for 17 minutes; let cool on a wire rack.
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2
Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.
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3
Heat milk over medium-high heat in a medium heavy saucepan to 180u00b0F or until tiny bubbles form around edge (do not boil).
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4
Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk.
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5
Return milk mixture to pan. Add 1 tablespoon margarine, and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly until it has reached a thick custard consistency.
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6
Remove from heat; stir in vanilla and banana flavour.
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7
Place pan in a large ice-filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally.
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8
Remove pan from ice. Fold in the sliced ripe banana until evenly dispersed, and spoon mixture into prepared crust. Spread whipped topping evenly over filling. Cover loosely, and chill 4 hours.
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9
Served garnished with additional bananas and sprinkled cinnamon.
