Ingredients
Crust:
2/3 cup zwieback crumbs, 8 biscuits
1/2 cup gingersnap crumbs, 8 cookies
2 tablespoons vegetable oil
1 tablespoon butter, softened
1/2 teaspoon ginger
1 tablespoon water
Directions
Filling:
1 teaspoon unflavored gelatin
2 tablespoons water
1 cup skim milk
2 large eggs, separated
1 large egg white
2 tablespoons flour
1 tablespoon candied ginger, finely chopped
2 teaspoons pure vanilla extract
1/2 cup sugar
1/3 cup water
2-3 ripe bananas, sliced
1 tablespoon fresh lime juice
For crust, preheat oven to 375 degrees. Lightly oil a 9-inch pie plate. Combine ingredients in processor; pulse until blended. Press into pan; bake for 10 minutes or until lightly browned.
For filling, sprinkle gelatin over water; let stand for 5 minutes. Stir over low heat until gelatin is dissolved.
In bowl, combine 2 tablespoons milk, egg yolks and flour until smooth. Scald remaining milk; whisk into yolk mixture and return to medium heat, stirring constantly for 2 minutes or until bubbly and thick. Remove from heat and whisk in dissolved gelatin, candied ginger and vanilla; chill.
For meringue, combine 1/2 cup sugar and 1/3 cup water; boil to 232 degrees or soft ball stage. Beat egg whites until stiff; gradually add syrup and continue beating until cool, about 5-7 minutes. Fold 1 cup of meringue mixture into chilled yolk mixture; refrigerate until thickened.
To assemble, toss bananas with lime juice and position on crust. Spoon in yolk mixture, then seal with remaining meringue. Place pie until the broiler for 1-2 minutes, or until lightly browned. Let cool to room temperature, then refrigerate until the filling has set, about 5 hours. Makes 8 servings.
Each serving contains 228 calories; 9 gm fat; 90 mg sodium; 59 mg cholesterol.