Banana Creme Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 186.4
- Total Fat: 8.8 g
- Cholesterol: 63.2 mg
- Sodium: 112.8 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 1.9 g
- Protein: 4.4 g
View full nutritional breakdown of Banana Creme Pie calories by ingredient
Introduction
Had a few overripe bananas I needed to do something with. Uses minimal butter, splenda and low fat milk to reduce calorie total. Feel free to use regular sugar instead, but your calorie totals will be different.There are similar recipes that use packaged Jello custards for the filling. Why not try this very easy 'from scratch' version? Uses very common ingredients you probably already have in your kitchen. No fancy cake mixers needed. 10 minutes in the oven to bake the crust, 1 hour to set in the fridge. That's it! Had a few overripe bananas I needed to do something with. Uses minimal butter, splenda and low fat milk to reduce calorie total. Feel free to use regular sugar instead, but your calorie totals will be different.
There are similar recipes that use packaged Jello custards for the filling. Why not try this very easy 'from scratch' version? Uses very common ingredients you probably already have in your kitchen. No fancy cake mixers needed. 10 minutes in the oven to bake the crust, 1 hour to set in the fridge. That's it!
Number of Servings: 8
Ingredients
-
Crust:
6 whole graham cracker rectangles
2 tbsp butter
Custard:
3 Bananas
3/4 cup Splenda
1 cup milk
2 Eggs
1 tsp Vanilla Extract
1/4 cup pecans
2 tbsp flour
Directions
Crust:
Heat oven to 350F.
Apply non stick spray on pie dish, or VERY lightly grease with butter.
Grind graham crackers in food processor. When crackers are ground into consistency of sand, add butter and mix into cracker crust. Add to a pie dish. Pat down until it covers the bottom and up the sides. Put in oven for 10 minutes.
Custard:
Whisk eggs in a dish until mixed and slightly airy. You can separate the egg yolks if you wish, I use the whole thing.
Add sugar, milk, vanilla, flour and whisked eggs to a cold saucepan and mix it altogether. Heat on medium-high, and stir constantly. VERY IMPORTANT: Don't stop stirring! When custard starts to bubble, keep stirring until thick. This will take just about a minute or less.
Cut bananas into small thin slices. Cover bottom of crust. Pour custard mixture over the top. Chop pecans and sprinkle over the top.
Put in refrigerator and let set minimum 1 hour.
Number of Servings: 8
Recipe submitted by SparkPeople user VHALKYRIE.
Heat oven to 350F.
Apply non stick spray on pie dish, or VERY lightly grease with butter.
Grind graham crackers in food processor. When crackers are ground into consistency of sand, add butter and mix into cracker crust. Add to a pie dish. Pat down until it covers the bottom and up the sides. Put in oven for 10 minutes.
Custard:
Whisk eggs in a dish until mixed and slightly airy. You can separate the egg yolks if you wish, I use the whole thing.
Add sugar, milk, vanilla, flour and whisked eggs to a cold saucepan and mix it altogether. Heat on medium-high, and stir constantly. VERY IMPORTANT: Don't stop stirring! When custard starts to bubble, keep stirring until thick. This will take just about a minute or less.
Cut bananas into small thin slices. Cover bottom of crust. Pour custard mixture over the top. Chop pecans and sprinkle over the top.
Put in refrigerator and let set minimum 1 hour.
Number of Servings: 8
Recipe submitted by SparkPeople user VHALKYRIE.
