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Preheat oven to 450 degrees F.
Unfold 1 piecrust, and press out fold lines. Fit into a 9-inch tart pan with removable bottom according to package directions; trim edges. Line pastry with aluminum foil, and fill with pie weights or dried beans.
Bake for 8 minutes. Remove weights and foil; bake 4 to 5 additional minutes or until lightly browned. Cool in pan on a wire rack.
Blend SPLENDA® Granulated Sweetener, and cornstarch together in a small mixing bowl. Set aside.
Combine milk, egg substitute, vanilla, and salt in a medium saucepan. Gradually add SPLENDA® Granulated Sweetener mixture, stirring until blended. Add butter.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil 1 minute, stirring constantly. Remove from heat, and stir in banana extract.
Arrange sliced bananas in bottom of tart crust. Pour filling over bananas. Cover top of tart with waxed paper. Chill 2 hours before serving.
Cut pie into 8 equal portions to serve. Garnish each serving, if desired.