A decadent looking pie that has 39% less calories than the traditional recipe!
Per 1/8 of pie: 246 calories, 8.2 g fat, 3.2 g saturated fat.
Saves, per 1/8 of pie: 107 calories, 12.6 g fat, 7.5 g saturated fat.
Preparation Time: 15 mins
Cooking Time: 20 mins
Yield: 8 x slices
Cream pies can be loaded with calories, fat and cholesterol. This Recipe Makeover is a lighter version thanks to Equal, reduced-fat milk and fat-free topping. The result is creamy flavor with less calories!
For comparison purposes, our nutritional analysis is based on 1/8 of pie serving. However, traditional pies are often cut into larger slices (such as 1/6 of pie), rendering even higher calories and fat.
PIE PASTRY: Preheat oven to 375°F. Pierce bottom of pie pastry with tines of a fork. Bake in preheated oven 12 to 15 minutes or until crust is lightly browned. Cool completely on wire rack.
FILLING: Meanwhile, combine Equal®, cornstarch, and salt in medium-sized saucepan. Whisk in milk until mixture is smooth. Heat to boiling over medium-high heat, whisking constantly. Boil and stir 1 minute or until thickened.
Beat egg yolks in small bowl until smooth. Stir about 1/2 cup hot milk mixture into eggs. Whisk egg mixture back into mixture in saucepan. Cook over 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 over filling. Refrigerate until ready to serve. Refrigerate any leftovers.
* For pie pastry, can replace frozen pastry with Low-Fat Pastry (see recipe link), graham cracker crust, or homemade crust.
** If preferred, can replace artificial sweetener with 30 packets of Equal sweetener, or an equal amount of sugar.
*** Can replace frozen whipped topping with homemade.
Serving suggestions are not included in the nutritional analysis.