New-Fashioned Banana Cream Pie

Dreamy, creamy banana pie comes in a bowl with crunchy graham cracker crumbs. MORE+ LESS-

By Betty Crocker Kitchens

June 26, 2008

1/4

cup cornstarch

1/3

cup sugar

cups vanilla soymilk

egg yolks

teaspoon vanilla

tablespoon butter or trans-fat-free margarine

squares cinnamon- or chocolate-flavored graham crackers, crushed (1/2 cup)

ripe medium banana, thinly sliced

cup frozen (thawed) fat-free whipped topping

Caramel or chocolate fat-free topping, if desired

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1

In 2-quart stainless steel or nonstick saucepan (do not use aluminum because pudding will discolor), stir together cornstarch and sugar. Gradually stir in soymilk and egg yolks with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla and butter. Cover surface of pudding with plastic wrap to prevent skin from forming. Refrigerate about 30 minutes or until cool.
2

Sprinkle 1 tablespoon cracker crumbs over bottoms of 4 small shallow serving bowls. Stir pudding. Spoon 1/4 cup pudding over crumbs in each bowl; top each with 1/4 of the banana slices. Spoon 1/4 cup pudding over banana slices; top with 1/4 cup whipped topping and 1 tablespoon cracker crumbs. Drizzle with topping.