Banana Cream Pie

Pastry Crust

            1 cup soy
flour blend
            ½ teaspoon salt
            1/3 cup shortening     
            2 to 3 tablespoons cold water 

Filling

            1 package
(5.25 ounces) vanilla instant pudding mix
            2 cups soy milk
            1 cup whipped cream, whipped
            1 banana 

For pastry crust, combine
and salt; cut in shortening until mixture resembles fine meal.  Sprinkle with
water, a tablespoon at a time, mixing lightly with fork until all the flour is
moistened.  Form dough in ball and roll out on lightly floured board; fit pastry
into pie plate; crimp and prick bottom and sides with fork.  Bake at 400
degrees, about 15 to 18 minutes, or until lightly browned. 

For filling combine
pudding mix and soy milk; beat for about 1 minute until blended well.  
Refrigerate about 30 minutes; fold in whipped cream.  Slice banana and layer in
bottom of cooled baked pastry crust.  Top with pudding mixture and refrigerate
until set about 1 hour.  Makes 1 pie.