Banana Cream Pie
- Cooking spray
- 12 graham cracker squares (6 full sheets)
- 2 tablespoons butter, softened
- 1 1/2 teaspoons unflavored gelatin
- 3 tablespoons boiling water
- 1/3 cup, plus 1/2 teaspoon sugar
- 3 tablespoons all-purpose flour
- 2 egg yolks
- 1 1/2 cups 1 percent lowfat milk
- 1 teaspoon vanilla extract
- 2 cups sliced banana (3 medium bananas)
- 1/4 cup whipping cream
- 1/2 teaspoon sugar
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Preheat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.