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    You are in: Home / Recipes / Low Fat Banana Cream Pie Recipe
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    Low Fat Banana Cream Pie

    Low Fat Banana Cream Pie. Photo by Maito

    1/6 Photos of Low Fat Banana Cream Pie

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Maito's Note:

    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.

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    Serves: 8



    Units: US | Metric


    • 12 low-fat graham crackers, preferably containing no trans fat (6 full sheets)
    • 2 tablespoons Smart Balance butter spread or 2 tablespoons other regular tub margarine
    • 1 tablespoon water



    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Spray a 9-inch pie tin with Pam.
    3. 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. 4
      Press crumb mixture into bottom and partially up sides of pie tin. Bake 10 minutes. Let cool.
    5. 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. 6
      In a medium saucepan, whisk together sugar, salt and flour.
    7. 7
      In a bowl, beat the egg yolk and milk together.
    8. 8
      Add the egg mixture to the pan of dry ingredients and whisk to dissolve.
    9. 9
      Cook over medium high heat, stirring constantly, 5 minutes. It should come to a boil and thicken.
    10. 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. 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. 12
      Store in the refrigerator until pudding has set, approximately 3 hours.

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    Ratings & Reviews:

    • on August 30, 2008


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

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    • on July 27, 2008


      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!

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    • on June 24, 2008

      Awesome, I would have picture excpept DH and his friend got into it before it was even in the fridge long enough. Obviously they didn't care since 1/2 or it was gone by the time I caught them. (they were nice enough to save me some) Leanne

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Low Fat Banana Cream Pie

    Serving Size: 1 (117 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 133.7
    Calories from Fat 27
    Total Fat 3.1 g
    Saturated Fat 0.9 g
    Cholesterol 24.5 mg
    Sodium 121.7 mg
    Total Carbohydrate 23.0 g
    Dietary Fiber 1.2 g
    Sugars 16.2 g
    Protein 3.0 g

    The following items or measurements are not included:

    low-fat graham crackers

    banana rum

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