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Banana Cream Pie

39% calorie reduction from traditional recipePastry for single-crust 9-inch pie
1 1/4 cups Equal� Spoonful*
7 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups 2% milk
2 egg yolks
1 1/2 cups coarsely chopped ripe banana (about 3 medium)
2 teaspoons lemon juice
2 cups prepared fat-free whipped topping*May substitute 30 packets Equal� sweetenerRoll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375 degree F oven 12 to 15 minutes or until crust is lightly browned. Cool completely on wire rack.Meanwhile, combine Equal�, cornstarch and salt in medium size saucepan. Whisk in milk until mixture is smooth. Heat to boiling over medium-high heat, whisking constantly. Boil and stir 1 minute or until thickened, whisking constantly.Beat egg yolks in small bowl until smooth. Stir about 1/2 cup hot mixture milk mixture into eggs. Whisk egg mixture back into milk mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; let stand about 5 minutes.Meanwhile, combine chopped bananas and lemon juice. Fold into milk mixture. Spoon into baked pie pastry. Refrigerate 2 to 3 hours or until filling is set. Spread prepared whipped topping over filling. Refrigerate until ready to serve. Refrigerate any leftovers.Makes 8 servingsNutrition information per serving: 228 cal., 5 g pro., 34 g carb., 8 g fat, 62 mg chol., 206 mg sodiumFood exchanges: 1 milk, 1 starch, 1/2 fruit, 1 1/2 fat

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