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Banana cream pie

Serves: 8

Time: 30 minutes

Diabetic, Heart Healthy

A low-fat, ready-made crust makes this banana cream pie quick and easy. This pie is so creamy no one will ever guess it’s low fat and under 200 calories per slice.


1 1/2 tsp unflavored gelatin

3 Tbsp boiling water

2 egg yolks

1 1/2 cups 1% milk

1/4 cup sugar

3 Tbsp all-purpose flour

2 tsp vanilla extract

2 cups sliced bananas (about 3 medium banana)

1 reduced-fat graham cracker pie crust


In a cup, mix gelatin and boiling water together, and stir until gelatin is dissolved. Set aside.

In a separate bowl, lightly beat egg yolks and milk together. Pour in a saucepan, add sugar and flour, and whisk thoroughly until sugar and flour dissolve. Cook over medium heat, stirring constantly, for 10 minutes until mixture thickens and comes to a boil. Stir in vanilla and gelatin.

Arrange banana slices on the graham cracker crust and pour pudding over top. Cover and refrigerate until pudding has set — about three hours.

Tip: Arrange extra banana slices on top of the pie just before serving to avoid bananas browning.

Nutrition Facts

Serving size: 1 slice

Per Serving: Calories: 176; Fat: 6g; Saturated Fat: 2g; Cholesterol: 54mg; Sodium: 262mg; Carbohydrates: 25g; Fiber: 1g; Protein: 8g

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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Medical Review: Jane Schwartz, RDN, CLT
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