EASY BANANA CREAM PIE
Being diabetic doesn't stop me from having "sweets". This pie is simply delicious.-Lila Case, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 7g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 284mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
BANANA CREAM PIE III
Very easy Banana Cream Pie.
Provided by Angie
Categories Desserts Pies No-Bake Pie Recipes
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
- Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
- Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 48.6 g, Cholesterol 6.1 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 6.8 g, Sodium 491.3 mg, Sugar 32.3 g
WW LOW FAT / WW CHOCOLATE BANANA CREAM PIE
Make and share this Ww Low Fat / Ww Chocolate Banana Cream Pie recipe from Food.com.
Provided by mariposa13
Categories Pie
Time 2h10m
Yield 1 pie
Number Of Ingredients 7
Steps:
- In large bowl, beat milk, pudding mix and vanilla with wire whisk for 1 minute. (Mixture will be thick). Whisk in whipped topping.
- Spread 1/3 of pudding mixture in crust. Slice bananas on top of mixture. Carefully spread remaining pudding mixture over bananas.
- Refrigerate at least 2 hours or until set.
- Drizzle with chocolate ice cream topping.
- Store in refrigerator.
- 280 Calories / 4g fat per serving (1/8 of the pie).
Nutrition Facts : Calories 675.4, Fat 1.8, SaturatedFat 1, Cholesterol 4.9, Sodium 1558, Carbohydrate 158.1, Fiber 6.1, Sugar 133.7, Protein 10.9
REDUCED-FAT BANANA CREAM PIE (COOKING LIGHT)
So delicious. Smooth and creamy. Its crust is so unique yet works beautifully with the flavors. And its light, to boot! Add more whipped topping if you prefer, or use Cool Whip Free (though you will get less flavor). Chill time is not included.
Provided by I Cant Believe Its
Categories Pie
Time 50m
Yield 1 10-inch pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoons melted margarine (I usually add a tiny bit more); toss with a fork until moistened. Press into bottom and 3/4 up sides of a 10-inch pie plate coated with cooking spray. Bake at 325°F for 17 minutes; let cool on a wire rack.
- Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.
- Heat milk over medium-high heat in a medium heavy saucepan to 180°F or until tiny bubbles form around edge (do not boil).
- Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk.
- Return milk mixture to pan. Add 1 tablespoon margarine, and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly until it has reached a thick custard consistency.
- Remove from heat; stir in vanilla and banana flavour.
- Place pan in a large ice-filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally.
- Remove pan from ice. Fold in the sliced ripe banana until evenly dispersed, and spoon mixture into prepared crust. Spread whipped topping evenly over filling. Cover loosely, and chill 4 hours.
- Served garnished with additional bananas and sprinkled cinnamon.
LOW FAT BANANA CREAM PIE
This is a fantastic and easy lower fat version modified from a recipe from Healthy Appetite (the show is hosted by dietitian Ellie Krieger). It can be made lactose free simply by using lactose free milk. Including the graham crackers, one serving contains 3.4 grams of fat, with only 0.6 grams of that saturated. Does not include set up time in the refrigerator.
Provided by Maito
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9-inch pie tin with Pam.
- In a food processor, pulse graham crackers until finely ground. Add tub margarine and 1 tablespoon of water, and process until becomes crumbly and clumps form.
- Press crumb mixture into bottom and partially up sides of pie tin. Bake 10 minutes. Let cool.
- To make the filling, place 3 tablespoons of cold water in a small ramekin. Slowly sprinkle gelatin evenly over water, being careful not to let it clump. Let bloom (it is done when it soaks up all the water - this will happen pretty quickly).
- In a medium saucepan, whisk together sugar, salt and flour.
- In a bowl, beat the egg yolk and milk together.
- Add the egg mixture to the pan of dry ingredients and whisk to dissolve.
- Cook over medium high heat, stirring constantly, 5 minutes. It should come to a boil and thicken.
- Turn off heat and stir in gelatin until dissolves. Take off heat and add the vanilla and rums. Set aside to cool for a few minutes.
- Arrange a third of the bananas (one banana) on the bottom of the graham cracker crust. Pour half the pudding over it. Continue to layer another third of the bananas, followed by the other half of the pudding. Top with remaining third of bananas.
- Store in the refrigerator until pudding has set, approximately 3 hours.
Nutrition Facts : Calories 132.5, Fat 3, SaturatedFat 0.8, Cholesterol 21.7, Sodium 117.3, Carbohydrate 23.1, Fiber 1.2, Sugar 16.2, Protein 3
HEALTHY LOW FAT BANANA CREAM PIE
This recipe is based on one found on the Food Network website but after I made it a few times I tweaked it and it's even better. This is so good, super easy and best of all guilt free because it's low in fat and calories because there is no cream in it. You won't miss it though - it's full of real banana flavor. For even more savings on fat and calories use a real dairy light whipped cream from a can. If you don't have a hand blender just mash the extra banana with a fork and mix it well into the pudding. Time to make stated does not inlude chilling time.
Provided by MarielC
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 10-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 2 tablespoon of water, and process until the crumb clumps together. Do not over process. Press the crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake for 10 minutes, then let cool.
- In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and egg yolks together. Add the egg yolk and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for about 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and the gelatin. Cut up the extra banana and using a hand blender blend it into the pudding mixture. Set aside to cool slightly.
- Arrange the sliced bananas in layers on the graham cracker crust and pour the pudding on top. Carefully cover with plastic wrap. Place in the refrigerator until the pudding has set, about 3 hours.
- Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.
Nutrition Facts : Calories 379.7, Fat 14.4, SaturatedFat 6.7, Cholesterol 74.9, Sodium 321.4, Carbohydrate 57.9, Fiber 2.6, Sugar 30.8, Protein 6.5
LOW-CAL BANANA CREAM PIE
Make and share this Low-Cal Banana Cream Pie recipe from Food.com.
Provided by Jenna
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put cereal in blender and blend until they look like small crumbs.
- Place crumbs around bottom and sides of pie pan, securing with cooking spray.
- In large bowl add pudding mix and milk, and whisk well.
- Put pudding mix into pie crust.
- Top with cool whip before serving.
Nutrition Facts : Calories 99.7, Fat 0.6, SaturatedFat 0.2, Cholesterol 1.5, Sodium 67.7, Carbohydrate 19.8, Fiber 3.5, Sugar 5.8, Protein 6.9
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