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Banana Custard Pie
The low sodium nature of this tasty dessert is due to the very low sodium nature of the unsweetened soy milk (30 mg. of sodium per cup). If you wish to use regular milk, add and stir in 1 extra Tablespoon of cornstarch, and calculate the extra sodium content from the milk for each serving.
1-3/4 cup very low sodium unsweetened soy milk
1. Make graham cracker pie crust.
1. Pour milk, apple juice concentrate, sugar and salt into a saucepan. Stir until well combined.
2. With a wire whisk, beat the cornstarch, 1 Tablespoon at a time, into the milk mixture, blending completely each time.
3. Heat milk mixture on the stove over medium heat until it boils, stirring constantly. Turn heat down to medium low; continue stirring constantly until mixture thickens, about 2 minutes.
4. Remove saucepan from heat; stir in vanilla and melted butter until well combined. Allow to cool for 10 minutes.
5. Slice bananas (1/4 inch slices) and arrange slices evenly over the pie crust, completely covering the crust. Stir thickened filling until smooth; pour over bananas. Spread with a spatula to evenly distribute the filling to the edge of the pie plate. (Filling should cover the crust completely.) Chill for several hours. Serve with a dollop of whipped cream.
Graham Cracker Pie Crust
6 low sodium graham cracker sheets, crushed into crumbs (close to 1 cup crumbs)