2007 First Place Splenda Sweetie Pie
2007 First Place Splenda Sweetie Pie Phyllis Szymanek JAMMIN´ BANANA CREAM PIE Crisco Pie Crust: 1 1/3 cups flour 1/2 tsp salt 1/2 cup Crisco 3 tbsp cold water Mix flour and salt in mixing bowl. Add Crisco. With pastry cutter, cut into pea size. Add water, one tablespoon at a time until it forms into a ball. Roll out on floured surface one inch larger than 9 inch pie pan. Place into pie plate and flute edges. Prick bottom and sides of pie crust. Bake at 425 degrees for 12 to 15 minutes. Remove from oven and cool on wire rack. Filling: 3/4 cup Smucker´s Sugar Free Blackberry Jam 3 bananas 3 tbsp cornstarch 1/2 tsp salt 3 egg yolks, lightly beaten 1 1/2 tsp vanilla 2/3 cup Splenda 1 tbsp flour 3 cups 2% milk 1 tbsp butter Cool Whip for garnish Blackberries, optional Combine in saucepan Splenda, cornstarch, flour and salt. Gradually stir in milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Gradually stir one cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Set aside to cool, stirring often. When cooled, spoon jam into prepared pie crust. Slice bananas and layer over jam. Add cooled filling. Chill for at least 3 hours. Garnish with Cool Whip and blackberries.
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