Banana Cream Pie

Banana Cream Pie

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.

Rating:

4 stars 4 stars 4 stars 4 stars (1 rating made) Rate
Serves: 8 person(s) Change

Preparation Time: 15 mins
Cooking Time: 20 mins

Yield: 8 x slices

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

About this Recipe Makeover

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.

Ingredients Convert to Imperial Show Makeover Show Traditional

  • 1 Pie Pastry for single crust 9-inch pie (such as frozen ready-to-bake) *
  • 1 1/4 cup Equal® Spoonful™ or Granular **
  • 7 Tbsp cornstarch
  • 1/4 tsp salt
  • 2 1/2 cup 2% low-fat milk
  • 2 egg yolks
  • 1 1/2 cup coarsely chopped ripe bananas (about 3 medium)
  • 2 tsp lemon juice
  • 2 cup frozen fat-free whipping topping, thawed ***
  • 1 Pie Pastry for single crust 9-inch pie (such as frozen)
  • 1 1/4 cup sugar
  • 7 Tbsp cornstarch
  • 1/4 tsp salt
  • 2 1/2 cup milk (3.25%)
  • 3 egg yolks
  • 1 1/2 cup coarsely cut ripe bananas (about 3 medium)
  • 2 tsp lemon juice
  • 1 cup heavy whipping cream, fluid (to make 2 cups whipped)
  • 1/3 cup sugar (for whipped topping)
  • 1 tsp vanilla extract (for whipped topping)

Directions:

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.

Variations:

* 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.

Thanks to Merisant/Equal - www.equal.com