Fried Green Tomatoes Banana Cream Pie

Ingredients

• 2.5 cups banana divided ripe sliced
• 0.3 cup cornstarch 
• 1 large egg yolk lightly beaten
• 2 large eggs lightly beaten
• 1.5 cups graham cracker crumbs low-fat ( 10 cracker sheets)
• 2.5 cups milk 2% reduced-fat
• 3 tablespoons butter melted reduced-calorie
• 0.7 cup sugar 
• 2 tablespoons sugar 
• 2 teaspoons vanilla extract 
• 1 cup non-dairy whipped topping frozen thawed reduced-calorie
• 2 drops food coloring yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• plastic wrap

Directions

1. Preheat oven to 32
2. Combine the first 3 ingredients in a medium bowl; toss with fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
3. Bake at 325 for 10 minutes; let cool.
4. Combine 2/3 cup sugar and cornstarch in a medium saucepan. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually add hot milk mixture to eggs and egg yolk, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (about 4 minutes), stirring constantly.
5. Remove from heat; stir in vanilla and food coloring.
6. Arrange 1 1/4 cups banana in bottom of prepared pie crust; pour half of custard over banana. Top with remaining banana and custard. Cover the surface of custard with plastic wrap; chill 4 hours.
7. Remove plastic wrap; and spread whipped topping over pie.