Banana Cream Pie
Serves 8
A decadent looking pie that has fewer calories than the traditional recipe thanks to Equal® sweetener and reduced fat milk and whipped topping. No flavor is lost – just calories!
Banana Cream Pie
Ingredients
**CRUST**
- 1-1/2 graham cracker crumbs
- 6 packets Equal sweetener*
- 1/4 cup butter, melted
*FILLING**
- 30 packets Equal sweetener**
- 7 tablespoons cornstarch
- 1/4 teaspoon salt
- 2-1/2 cups 2% milk
- 2 egg yolks
- 1-1/2 cups coarsely chopped ripe bananas (about 3 medium)
- 2 teaspoons lemon juice
- 2 cups frozen fat free whipped topping, thawed
- Substitute 1/4 cup Equal Spoonful for the packets.
- *Substitute 1-1/4 cups Equal Spoonful for the packets.
Preparation
- Preheat oven to 375°F.
- For Crust, combine all ingredients. Press firmly onto bottom and sides of a 9-inch pie plate. Bake 8 to 10 minutes or until crust is lightly browned. Cool completely on wire rack.
- Meanwhile, for Filling, combine Equal, cornstarch and salt in a medium saucepan. Whisk in milk until mixture is smooth. Heat to boiling on medium-high heat, whisking constantly. Boil and stir 1 minute or until thickened.
- Beat egg yolks in a small bowl until smooth. Stir about 1/2 cup hot milk mixture into eggs. Whisk egg mixture back into mixture in saucepan. Cook on very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; let stand 5 minutes.
- Meanwhile, combine chopped bananas and lemon juice. Fold into milk mixture. Spoon into baked pie shell. Refrigerate 2 to 3 hours or until filling is set.
- Spread prepared whipped topping or pipe through a pastry tube with fluted tip over filling. Refrigerate until ready to serve. Refrigerate any leftovers.
Nutrition Information (per serving)
- Calories: 297
- Protein: 5 g
- Carbohydrates: 46 g
- Fat: 10 g
- Cholesterol: 68 mg
- Sodium: 262 mg
Exchanges
- Starch - 2
- Fat - 1-1/4
- Fruit - 3/4
- Reduced Fat Milk - 1/4
