Light Banana Cream Pie

Ingredients

• 2 medium bananas peeled sliced
• 0.8 cup cake flour sifted
• 2 tablespoons cornstarch 
• 0.5 teaspoon cream of tartar 
• 1  eggs 
• 3  egg whites 
• 1  egg yolk 
• 2 tablespoons butter melted
• 0.1 teaspoon salt 
• 1.5 cups skim milk 
• 0.8 cup sugar divided
• 2 tablespoons coconut or unsweetened grated toasted
• 0.5 teaspoon vanilla extract 
• 1 tablespoons water cold

Equipment

• sauce pan
• oven
• wire rack
• plastic wrap
• hand mixer

Directions

1. Combine flour, coconut, and margarine; sprinkle water over surface of mixture, stirring with a fork until crumbly. (Do not form a ball.) Press into a 4-inch circle on heavy-duty plastic wrap. Cover with another sheet of plastic wrap.
2. Roll into a 12-inch circle.
3. Remove top sheet of plastic. Invert pastry into a 9-inch pieplate coated with cooking spray; remove remaining plastic. Fold edges under, and flute. Prick bottom of pastry.
4. Bake at 325 for 15 minutes; cool on a wire rack.
5. Combine 1/2 cup sugar, cornstarch, and salt in a saucepan.
6. Add milk, stirring well. Cook over medium heat, stirring constantly, until thickened. Beat egg and egg yolk until thick. Stir one-fourth of hot mixture into beaten egg; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 2 minutes or until thick.
7. Remove from heat; stir in vanilla.
8. Place banana in pastry. Top with filling.
9. Beat egg whites and cream of tartar at high speed of an electric mixer until foamy.
10. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
11. Spread meringue over filling, sealing to edge of pastry.
12. Bake at 325 for 25 minutes. Cool completely before serving.