Low Fat Banana Cream Pie

Total Time
Prep 30 mins
Cook 15 mins

This is a fantastic and easy lower fat version modified from a recipe from Healthy Appetite (the show is hosted by dietitian Ellie Krieger). It can be made lactose free simply by using lactose free milk. Including the graham crackers, one serving contains 3.4 grams of fat, with only 0.6 grams of that saturated. Does not include set up time in the refrigerator.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Spray a 9-inch pie tin with Pam.
  3. In a food processor, pulse graham crackers until finely ground. Add tub margarine and 1 tablespoon of water, and process until becomes crumbly and clumps form.
  4. Press crumb mixture into bottom and partially up sides of pie tin. Bake 10 minutes. Let cool.
  5. To make the filling, place 3 tablespoons of cold water in a small ramekin. Slowly sprinkle gelatin evenly over water, being careful not to let it clump. Let bloom (it is done when it soaks up all the water - this will happen pretty quickly).
  6. In a medium saucepan, whisk together sugar, salt and flour.
  7. In a bowl, beat the egg yolk and milk together.
  8. Add the egg mixture to the pan of dry ingredients and whisk to dissolve.
  9. Cook over medium high heat, stirring constantly, 5 minutes. It should come to a boil and thicken.
  10. Turn off heat and stir in gelatin until dissolves. Take off heat and add the vanilla and rums. Set aside to cool for a few minutes.
  11. Arrange a third of the bananas (one banana) on the bottom of the graham cracker crust. Pour half the pudding over it. Continue to layer another third of the bananas, followed by the other half of the pudding. Top with remaining third of bananas.
  12. Store in the refrigerator until pudding has set, approximately 3 hours.


Most Helpful

This is a great pie! I love custards and this one is awesome. The rum is the best part of course :)

Chef Jean August 30, 2008

This is a fantastic recipe that I can't recommend enough! In a bid to feel a bit less deprived on my diet I wanted to give it a go and it did not disappoint. I have to say as well that the filling sauce alone was worth it's weight in gold. The sugar, flour, egg, milk, vanilla and rum combo even hot was absolutely fabulous and I'll definitely make it again - probably as an alternative to custard or just fpr a dessert on it's own. I ended up making a few more substitutions than planned. To the best of my knowledge we don't have graham crackers in the UK so I was going to get low fat digestive biscuits. Somewhere between the shopping list and my loading the cart up I had a mental abberation though as when I came to get the digestives from the cupboard they had magically turned into hobnobs (an oaty biscuit)!!! I was undeterred though as hobnobs are great and I had no doubt they'd be fine, if different, for the base. The other sub was the rum. I knew we didn't have banana rum but thought we had dark rum in. Turns out the only rum we had in was malibu (coconut flavoured white rum) but hey - rum's rum right? Anyway, 2 fairly big subs but the flavour still came out fantastically and I'd happily make it as directed or with my amendments again. This is just an all-round winning recipe. It really doesn't take long to make, it is a good, low fat dessert, and it looks fantastic - so much so that I would be quite happy to serve it to company. They layers of bananas make it look particularly good (picture to follow). I don't give out 5 stars that easily so big thanks for Maito for this wonderful recipe!

Wendy-Bob July 24, 2007

I made the filling only and used Splenda for the sugar and egg white in place of the yolk (only because I'm on strict cholesterol watch). I think I used a tad too much gelatin because mine set a little firmer than what I see in the other pix. It sure didn't hurt the taste any! and the next time I make this I'll try a bit less of the gelatin. It makes a wonderful summery pudding dessert that is a real treat. Very simple to make too!

Annacia July 27, 2008

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