For filling: In a heavy medium saucepan, stir together sugar and cornstarch. Gradually stir in fat-free milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

Gradually stir about 1 cup of the hot mixture into egg. Return all of the egg mixture to saucepan. Cook and stir over medium-low heat for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut, the vanilla, and rum extract. Set aside to cool for 30 minutes, stirring occasionally.

Arrange bananas in the bottom of the Baked Oil Pastry. Pour in cooled filling. Cover surface with plastic wrap. Chill for 4 hours.

To serve, spoon whipped topping on top of pie and, if desired, top with additional toasted coconut. Makes 10 slices.

Preheat oven to 450 degrees F. In a medium bowl, combine 1-1/3 cups all-purpose flour and 1/4 teaspoon salt. Using a fork, stir 1/4 cup cooking oil and 3 tablespoons fat-free milk into flour mixture. If necessary, stir in an additional tablespoon milk to moisten (dough will appear crumbly). Form dough into a ball. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Carefully roll pastry circle around rolling pin. Carefully transfer pastry to a 9-inch pie plate (pastry will be very tender). Ease into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick pastry all over with a fork. Line with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden.

Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.PER SERVING WITH SUBSTITUTE: same as above, except 237 cal., 31 g carbo. Exchanges: 1/2 other carbo.

Prepare as directed through step 3, except chill for up to 24 hours. Serve as directed in step 4.