CRUST:

1/3 c. Fleischmann's Regular of Sweet Unsalted butter
1 c. all purpose flour
2 to 3 tbsp. cold water

In medium bowl, cut Fleischmann's Regular or Sweet Unsalted butter into flour until mixture resembles coarse crumbs. Stir in water until mixture holds together, shape into ball. On floured surface, roll dough into an 11 inch circle. Place in 9 inch pie plate; flute edges. Bake at 425 degrees for 15 minutes or until golden; cool.

FILLING:

2 c. skim milk
1/2 c. sugar
1/3 c. all purpose flour
1 (8 oz.) container Egg Beaters Cholesterol free 99% Real Egg Product
2 tbsp. Fleischmann's Regular or Sweet Unsalted butter
2 tsp. vanilla extract
2 med. bananas, sliced

In medium saucepan, stir together skim milk, sugar and flour until blended. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, remove from heat. Gradually add Egg Beaters, stirring constantly, until well blended. Stir in Fleischmann's Regular or Sweet Unsalted butter and vanilla. Cover surface of filling with plastic wrap; cool.

Arrange banana slices over bottom of crust; pour cooled custard mixture over bananas. Chill 2 hours or until serving time.