banana cream pudding pie

1  cup		no calorie splenda
1/4  cup		cornstarch
1/4  teaspoon		salt
3  cups		1% lowfat milk
3		egg yolks, slightly beatens
3  tablespoons		smart balance light
1  cup		crushed vanilla wafers
2  teaspoons		vanilla flavoring
2		bananas sliced

Tip: For nutritional information on all the ingredients in banana cream pudding pie just click on each ingredient name. Then adjust the serving size for any banana cream pudding pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

crust
combine 1 tbsp smart balance and crushed vanilla wafer, then spread in bottom of pie pan. cook in oven at 450 degrees for 10 to 15 minutes or until golden brown. cool completely.

Meanwhile, in 2 quart saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 2 minutes. Remove from heat.
Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over medium heat, stirring constantly, just until mixture begins to bubble and is thickened. Remove from heat, stir in butter and vanilla. Cool until lukewarm, about 20 minutes.
4. Arrange banana slices in cooled baked shell. Pour cooled pudding over bananas. Refrigerate until set, at least 3 hours. Top with whipped cream. Store in refrigerator.
High Altitude, 3500-6500 ft, In step 2, cook mixture over medium-high heat. In step 3, cook mixture over medium-high heat 2 minutes.