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Banana Cream Pie

8-9" pastry crust
1/4 c. cornstarch
1/4 tsp. salt
3 c. skim milk
4 egg yolks, slightly beaten
2 tbsp. margarine, softened
1 tbsp. plus 1 tsp. vanilla extract
16 packets (16 grams) Equal Tabletop
1 sm. banana

Bake the Pastry Crust and set it aside. Stir together cornstarch and salt in a medium saucepan. Blend milk and egg yolks; gradually stir into dry mixture. Cook over medium heat, stirring constantly, until mixture thickens. Cook 1 minute longer, stirring constantly. Remove from heat; blend in margarine, vanilla and Equal. Press plastic wrap onto surface of filling in saucepan and cool to room temperature. Peel and slice banana; arrange banana slices in baked pastry crust. Pour in cooled filling. Chill pie thoroughly, at least 2 hours. Just before serving, top pie with a dollop (1 tablespoon) of whipped topping if desired.
Servings: 8. 

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