Yield: 8 servings
Ingredients
* 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 sugar, plus 1/2 teaspoon
* 3 tablespoons all-purpose flour
* 2 egg yolks
* 1 1/2 cups lowfat milk
* 1 teaspoon vanilla extract
* 2 large bananas, sliced
* 1/4 cup whipping cream
* 1/2 teaspoon sugar
Directions
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, process until the crumb clumps together. Press crumb mixture into bottom of pie plate about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let it cool.
Meantime, 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 flour. In a medium bowl, lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk together so that the flour and sugar dissolve. Cook over a medium heat, stir 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.
Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator about 3 hours until the pudding has set.
Whip the cream using an electric beater. When it is about almost done, add 1/2 teaspoon of sugar and continue whipping until fully whipped. Put the whipped cream in a plastic bag, snip one corner of the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie. Serve.
