This Low-Fat Banana Cream Pie recipe and photo are courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check
out more of Cynthia's
I have a wonderful
friend who has asked me several times what I have in the house that is
sweet to eat, which I usually do have something. Unfortunately, she is
diabetic so the retired nurse in me puts a halt to just letting her dig
into a batch of chocolate chip cookies or a helping of cheesecake.
out to flea markets, segundas (garage sales), and estate sales together
as often as we can find the time to go. On one such outing, she found a
quite unusual pie tin and gave it to me as a present. Her desire for
something sweet, paired with this pie tin, gave me the idea to start
working on some low fat, ADA compliant recipes. This recipe was the
result of trying to stay within the limits of what we all should be
eating in the way of fats and sugars while still tasting like a “real”
Low-Fat Banana Cream Cheese Pie
Graham Cracker Pie Crust,
Yields: 6 to 8 servings
Prep time: 15 min
9 reduced-fat graham crackers (there are 9 crackers per packet in the box)
1/4 cup Splenda Brown Sugar
3 tablespoons of canola oil
bananas, sliced into 1/4-inch pieces
1 package of non-fat or reduced-fat cream cheese
1 (4-serving size) fat-free, sugar-free instant Banana Cream pudding mix
1 cup low-fat or reduced-fat milk
Fat Free, Sugar Free Whipped Topping (optional)
Place the reduced-fat
graham crackers into the bowl of your food processor and pulse 9 or 10
times in short blast to crush the crackers into a fine meal
consistency. Add the Splenda Brown Sugar and pulse 3 or 4 more times to
mix well. Add the canola oil and mix some more so that the crushed
crackers begin to adhere together. Check out
Graham Cracker Pie Crust Recipe.
If you do not have a food processor, you can use a sturdy zip lock bag.
Place the Graham crackers inside and seal. With a can, rolling pin, or
even a meat hammer, crush the pieces into small bits. Add the Splenda
Brown Sugar and shake to mix well. Add the canola oil and mix some more
so that the crushed crackers begin to adhere together.
Pour the crackers
into a pie plate, and using a small glass or a spoon, press the mixture
into the sides then the bottom to form the crust.
Layer the banana
slices on the bottom and sides of the crust.
In a large bowl,
whisk the pudding mix and ½ cup of the milk until smooth. Add the
softened cream cheese and stir until it is lump-free. Add the remaining
milk and beat until it is smooth and fluffy.
Pour the mixture over
the bananas in the piecrust, cover with plastic wrap to prevent a “skin”
from forming. Place you pie into the icebox over night (or a minimum of
2 hours) to allow it to set up.
When you are ready to
serve, you can either cover the top of the pie with the whipped topping,
or just place individual dollops. Garnish with a couple of banana
slices and a sprinkle of crushed Graham cracker if desired.
Makes 6 to 8