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Categories:
crackers sugar cinnamon butter extra light olive oil milk brown sugar cornstarch milk egg vanilla bananas apricot fruit spread
Viewed: 12 - Published at: 9 years agoIngredients
- 7 ounces graham crackers (I used 2 packages)
- 2 tablespoons granulated sugar
- 14 teaspoon cinnamon
- 3 tablespoons butter, melted
- 2 tablespoons extra- light olive oil
- 1 tablespoon 2% low-fat milk
- 12 cup packed light brown sugar
- 14 cup cornstarch
- 2 12 cups 2% low-fat milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 3 large bananas (1 1/2 pounds)
- 3 tablespoons apricot fruit spread
Method
- Make the crust:.
- Preheat the oven to 375F.
- In a food processor, process the graham crackers, granulated sugar and cinnamon until finely ground.
- Add the butter, oil and milk, and process until thoroughly moistened.
- Press the crumb mixture into a 9-inch pie plate.
- Bake for 10 to 12 minutes.
- Cool on wire rack.
- Meanwhile, make the filling: In a medium saucepan, combine the brown sugar and cornstarch.
- Whisk in the milk until well combined.
- Bring to a simmer over medium heat.
- Simmer while whisking until thickened, about 1 minute.
- Gradually beat 1/2 cup of the hot pudding into the beaten egg, then whisk the egg mixture back into the pan.
- Cook until the pudding starts to simmer.
- Remove from the heat and stir in the vanilla.
- Set aside to cool lukewarm.
- Thinly slice 2 of the bananas and fold into the cooled pudding.
- Spoon the filling into the pie shell, smoothing the top.
- Slice the remaining banana and arrange decoratively on top of the pie.
- In a small saucepan, melt the fruit spread over medium heat.
- Brush the melted jam over the banana slices.
- Chill the pie for several hours to firm it up and make easier to slice.
