Decadent dessert: banana cream pie with honey-wafer crust

A low-cholesterol cream pie? It's possible. This one has all the flavour of a traditional custard pie but with less fat, too. With plenty of luscious, healthy bananas in every bite, a splash of orange juice gives the fruit a refreshing lift!

Preparation time 30 minutes

Cooking time 5 minutes

Serves 8

Crust

• 48 reduced-fat vanilla wafers
• 30 ml (2 tbsp) honey
• 30 ml (2 tbsp) waterFilling
• 100 g (1/2 c) sugar
• 45 g (1/3 c) all-purpose flour
• Salt
• 750 ml (3 c) reduced-fat (2%) milk
• 125 ml (1/2 c) fat-free egg substitute
• 15 ml (1 tbsp) unsalted butter or margarine
• 15 ml (1 tbsp) vanilla extract
• 6 large bananas
• 50 ml (1/4 c) orange juice
• 45 ml (3 tbsp) apricot preserves, melted

1. Preheat the oven to 180°C (350°F). Lightly coat a 23 centimetre (nine inch) pie plate with nonstick cooking spray.
2. For the crust, pulse the cookies, honey and 30 mililitres (two tablespoons) water in a food processor until fine crumbs form. Press into the pie plate to shape the crust. Bake until set, about 10 minutes. Cool on a wire rack.
3. Meanwhile, for the filling, whisk the sugar, flour and salt in medium pot until blended. Slowly whisk in the milk and bring to a simmer over medium heat.
4. Measure the egg substitute in a 500 millilitre (two cup) measure and whisk in about 250 millilitres (one cup) of the hot milk mixture, then return the mixture to pot (this avoids curdling). Cook, whisking, until the mixture comes to a full boil and thickens.
5. Remove from the heat. Whisk in the butter or margarine and vanilla. Let cool for 15 minutes.
6. Slice the bananas and toss with the orange juice. Line the crust with one-third of the bananas and top with one-half of the filling. Repeat.
7. Arrange the remaining bananas on top in a spiral design, with the slices overlapping. Brush the preserves over the bananas. Cool for 30 minutes at room temperature, and then chill at least four hours or overnight. Cut into eight slices and serve.

Make a chocolate crust using reduced-fat chocolate wafers instead of vanilla wafers. Use strawberry jam in place of the apricot preserves.

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