My late Father-in-law loved banana cream pie above ALL other desserts. When he became diabetic, I started making them from scratch for him so I could use sugar substitute. I'll post it with the regular sugar, then if you need to use a substitute, follow the conversion directions with whichever one you like to use. I have made this with sweetNlow, equal, stevia, and splenda, so they all work well.
1whisk in a med heavy sauce pan til well blended, the sugar, starch, and salt. gradually whisk in the milk. wisk in the egg yolks til no yellow streaks remain. Heat to a bare simmer over med heat stirring constantly. Remove from heat and scrape the sides and corners of the sauce pan with silicone spatula, and whisk til smooth. return to heat and, whisking constantly, bring to a simmer and cook for 1 min. Remove from heat and whisk in the butter and extracts. spoon 1/3 into the crust, slice bananas in a single layer over filling. Spoon another 1/3 filling, repeat sliced bananas, spoon remaining filling over bananas.
2Beat egg whites, tartar, til soft peaks form. Gradually beat in the sugar on high speed til stiff and glossy. spread over hot pie filling, anchoring to the edge of the crust all the way around.
3Bake at 325 for 20 min. Let cool completely, then refridgerate. Enjoy!