Crust 8 graham crackers, finely crushed I T canola oil
Preheat oven to 325. Lightly spray pyrex pie dish with cooking oil. Mix ingred. together and press firmly into pan. Bake 4-5 mins and cool on rack.
2 firm ripe bananas 1/3 cup brown sugar 1/2 cup flour 1/2 t salt 2 cups vanilla soy milk 5 egg whites, beaten intil frothy I T vanilla
Thinly slice bananas onto baked crust. In large heavy double boiler whisk together sugar, flour and salt. Whisk in milk and scrape around sides with rubber spatula as necessary and set pan over boiling water. Cook until mixture thickens, about 10 minutes, whisking constantly. Remove from heat and carefully whisk several large spoonfuls of hot pudding into the egg whites to temper them. Add the egg mixture back to the pan of pudding and whisk well to thouroughly blend. return the pan to the heat and whisk until thickened. Remove from heat and add vanilla. Pour pudding over bananas into crust. Smooth top and chill.
I used the chocolate variation where you add 1/3 cup unsweetened cocoa and 1 T of gran. sugar to dry ingred and 1 T of cocoa to crust ingred before baking.
Happy Baking! Kerrie
-------------------- What lies behind us and what lies before us are tiny matters compared to what lies within us.