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Baking: Pastries, Pies, Tarts: 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.
Author: Merisant/Equal - www.equal.com
Date: December 27, 2012
Serves: 8 person(s)
Yield: 8 x slices
Preparation Time: 15 mins
Cooking Time: 20 mins
Ingredients:
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. | Recipe Makeover |
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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 ***
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| Traditional Recipe |
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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)
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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.
Related Recipes:
Nutritional Information
(Per Serving)
| Makeover | Traditional |
| Calories: | 246 cals | 353 cals |
| Kilojoules: | 1,027 kJ | 1,474 kJ |
| Fat | 8.2 g | 20.8 g |
| Carbohydrates | 35.0 g | 36.8 g |
| Protein | 4.8 g | 5.7 g |
| Cholesterol | 58.5 mg | 127.0 mg |
| Sodium | 197 mg | 208 mg |
| Saturated Fat | 3.2 g | 10.7 g |
| Fiber | 1.4 g | 1.4 g |
| Calcium | 100.0 mg | 120.0 mg |
| Total Sugars | 10.3 g | 16.8 g |
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