Crust:

16 graham cracker squares, crushed
3 tbsp. reduced calorie tub butter, melted
1 pkg. Sweet One granulated sugar substitute

Filling:

1/4 c. cornstarch
5 tbsp. granulated sugar
9 pkg. Sweet One
1 (12 oz.) can evaporated lowfat milk
1 c. skim milk
3 lg. eggs at room temp. (separated)
1 tsp. vanilla extract
1 1/2 c. sliced bananas
1/4 tsp. cream of tartar

Preheat oven to 350 degrees. In small bowl, stir together graham cracker crumbs, melted butter and one packet Sweet One. Press into bottom and up sides of 9 inch pie plate. Bake 10 minutes. Cool.

Prepare filling in medium sized saucepan. Stir together, cornstarch, 3 tablespoons sugar and 6 packets Sweet One. Gradually add evaporated lowfat milk and skim milk, stirring until smooth. Whisk in egg yolks until no trace of yolks remains. Over medium heat, cook, stirring constantly, 10 minutes or until thickened and smooth. Remove from heat, stir in vanilla. Cool slightly.

Preheat oven to 375 degrees. Place sliced bananas in bottom of prepared crust. Top with custard.

In large bowl with electric mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 table-spoons sugar and 3 packets Sweet One, continuing to beat until stiff. Spread meringue over custard, sealing edges completely and swirling meringue to make decorative peaks. Bake 8 to 10 minutes. Cool for 20 minutes. Refrigerate one to two hours before serving.