For this banana cream pie recipe, the fat is cut and calories reduced while presentation remains more special than ever.
Prepare Baked Pastry Shell as directed, except add 2 tablespoons sugar and cocoa powder with the flour when making the dough.
For filling, in a heavy saucepan combine 1/2 cup sugar and flour. Gradually stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Gradually stir about 1 cup of the hot mixture into the egg product. Return all of the egg mixture to the saucepan. Bring almost to a boil. Cook and stir 2 minutes more. Remove from heat. Stir in vanilla.
Thinly slice the 2 bananas and arrange slices over bottom of crust. Pour the hot filling into crust. Cover and cool on wire rack until set. Cover and chill to store.
To serve, garnish pie around edge with dessert topping and 1 sliced banana. (Dip banana slices in lemon juice to prevent browning.) Drizzle with apricot spreadable fruit. Garnish with mint leaves. Makes 8 servings.
Stir together flour and salt. Cut in shortening. Moisten dough with water, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450°F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.