Banana Cream Pie

'Preheat the oven to a high temperature.'

'Roll out the puff pastry on a lightly floured surface and line the bottom and sides of a baking dish with it.'

'Let it rest in the refrigerator for 15 minutes.'

'Remove, place parchment paper over the pastry, and fill the baking dish with rice.'

'Bake for 10 minutes.'

'Remove the rice and parchment paper.'

'Put the pastry back in the oven and bake for another 10 minutes.'

'Beat the egg yolks with cornstarch and butter until a light-colored cream forms.'

'Heat the milk in a saucepan over low heat until it starts to boil.'

'Gradually pour it into the egg yolk mixture, whisking well.'

'Place the bowl with the cream over a saucepan of simmering water and whisk constantly until thickened.'

'Let it cool and mix in 2 tablespoons of dietetic corn syrup and vanilla extract.'

'Arrange the banana slices at the bottom of the pastry-lined baking dish, pour the cream on top, and reserve.'

'Beat the egg whites until stiff and fold in the remaining dietetic corn syrup.'

'Spread the meringue over the cream and bake in the oven until golden brown.'

'Serve cold.'