SPLENDA BANANA CREAM TART

[Kitchen Witch]

SPLENDA BANANA CREAM TART

1/2 (15-ounce) package refrigerated piecrust
3/4 cup SPLENDA® No Calorie Sweetener, Granular
1/4 cup cornstarch
2 cups 2% reduced fat milk
1/3 cup egg substitute
2 teaspoons vanilla extract
1/8 teaspoon salt 1 tablespoon butter
1 teaspoon banana extract
1 1/2 cups sliced bananas (about 2 bananas)
Garnish: fat-free whipped topping and finely chopped walnuts


PREHEAT oven to 450° F.

UNFOLD 1 piecrust, and press out foldlines. Fit into a 9-inch tart pan with removable bottom according to package directions; trim edges. Line pastry with aluminum foil, and fill with pie weights or dried beans.

BAKE for 8 minutes. Remove weights and foil; bake 4 to 5 additional minutes or until lightly browned. Cool in pan on a wire rack.

BLEND SPLENDA® Granular, and cornstarch together in a small mixing bowl. Set aside.

COMBINE milk, egg substitute, vanilla, and salt in a medium saucepan. Gradually add SPLENDA® Granular mixture, stirring until blended. Add butter.

COOK over medium heat, stirring constantly, until mixture thickens and boils.

BOIL 1 minute, stirring constantly. Remove from heat, and stir in banana extract.

ARRANGE sliced bananas in bottom of tart crust. Pour filling over bananas.

Cover top of tart with waxed paper. Chill 2 hours before serving.

CUT pie into 8 equal portions to serve. Garnish each serving, if desired.