Ingredients

GRAHAM CRACKER CRUST:
1 1/4 C. graham cracker crumbs
1/2 C. diet margarine
FILLING:
1 envelope unflavored gelatin
3/4 C. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping mix
1 1/2 C. skim milk
1 Tbsp. vanilla extract
1/

Cooking Instructions

Prepare a 9-inch pie plate by rubbing inside, bottom and sides with 1 tsp. of the margarine; set aside. Crush vanilla wafers to make very fine crumbs 1-1/2 cup. Place crumbs in a large bowl; combine vanilla and melted margarine and drizzle all over crumbs. Mix thoroughly with blending fork to make sure all is well blended. Remove about 2 Tbls. of crumb mixture and set aside to use as a garnish, if desired. With back of a large spoon, press remaining crumbs evenly all over bottom and sides of prepared pie pan. Chill in refrigerator for 2 hours or longer before filling. Pie Filling: Soak gelatin in cold water and set aside. Heat 1-1/2 cup of milk in the top of a double boiler over simmering water. In a small bowl combine flour, salt, and 1/2 cup of cold milk; mix until smooth and without lumps. Slowly pour 1/2 cup of the hot milk into the bowl with the flour mixture; stir to mix well. Then slowly pour contents of the bowl back into the pot of hot milk. Cook and stir over simmering water until thick and smooth. Pour mixture slowly on top of beaten eggs, stirring constantly. Return to top of double boiler. Cook and stir over simmering water about 4 minutes; remove from heat. Add gelatin, sweetener, and vanilla; mix well to dissolve gelatin. Cool and chill until mixture begins to gel. Peel bananas, slice thin, and measure 1-1/2 cup. Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top. Arrange other 1/2 cup sliced bananas on top, and garnish with the vanilla crumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2 to 3 hours until set and firm and ready to serve.
 
 
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