Roll pastry on lightly floured surface into circle 1 inch larger than inverted
9-inch pie plate. Ease pastry into pan; trim and flute edge. Pierce bottom and side
of pastry with fork.
Bake in preheated 375 degree F oven for 12 to 15 minutes or until
crust is lightly browned.
Cool completely on wire rack.
Meanwhile, combine Equal, cornstarch and salt in medium size saucepan. Whisk
in milk until mixture is smooth. Heat to boiling over medium-high heat, whisking
constantly. Boil and stir for 1 minute or until thickened, whisking constantly.
Beat egg yolks in small bowl until smooth. Stir about 1/2 cup hot mixture milk
mixture into eggs. Whisk egg mixture back into milk mixture in saucepan. Cook over
very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; let stand
about 5 minutes.
Meanwhile, combine chopped bananas and lemon juice. Fold into milk mixture. Spoon
into baked pie pastry.
Refrigerate 2 to 3 hours or until filling is set. Spread
prepared whipped topping over filling.
Refrigerate until ready to serve.
Makes 8 servings
Nutrition information per serving: 228 cal., 5 g pro., 34 g carb., 8 g fat,
62 mg chol., 206 mg sodium