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 -
Date: December 27, 2012

Serves: 8 person(s)
Yield: 8 x slices

Preparation Time: 15 mins
Cooking Time: 20 mins


    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

    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 ***

  Traditional Recipe

    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)


    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.

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Nutritional Information
(Per Serving)

Calories:246 cals353 cals
Kilojoules:1,027 kJ1,474 kJ
Fat8.2 g20.8 g
Carbohydrates35.0 g36.8 g
Protein4.8 g5.7 g
Cholesterol58.5 mg127.0 mg
Sodium197 mg208 mg
Saturated Fat3.2 g10.7 g
Fiber1.4 g1.4 g
Calcium100.0 mg120.0 mg
Total Sugars10.3 g16.8 g

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