2 Tbsps. firmly packed dark brown sugar
1 Tbsps. cornstarch
3/4 cup skim milk
1 egg yolk
1/2 tsp. vanilla
1/4 tsp. maple flavoring
2 medium bananas, sliced
Oatmeal crust
2 Tbsps. finely chopped pecans, toasted

Combine sugar and cornstarch in top of a double boiler, gradually add milk. Cook over simmering water, stirring constantly, until mixture thickens. Remove from heat. Stir about 1/4 of hot mixture into egg yolks, add to remaining hot mixture, stirring constantly, until smooth and thickened. Remove from heat; stir in vanilla and maple flavoring. Chill. Arrange banana slices on oatmeal crust. Spread chilled filling evenly over bananas. Sprinkle with toasted pecans. Cover and chill 1 hour. Use my Oatmeal Crust recipe for this.