EASY BANANA CREAM PIE
Being diabetic doesn't stop me from having "sweets". This pie is simply delicious.-Lila Case, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 7g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 284mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
DIABETIC BANANA CREAM PIE
Got this from Rumela's website but reworded the recipe to make it a bit clearer. A family member loves Banana Cream Pie for Thanksgiving but has Type 2 Diabetes. I found this as an alternative to the real thing!
Provided by Oolala
Categories Pie
Time 4h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle gelatin packets into 1/4 cup of the cold skim milk.
- Heat remaining skim milk and add the gelatin mixture to it, stirring, over low heat, until dissolved.
- Beat the egg yolks and add to the warm mixture, stirring constantly.
- When mixture thickens, add Splenda and remove from heat.
- Add vanilla and banana extracts and mix.
- Pour half of this mixture into an 8 inch pie plate.
- Arrange sliced bananas on top of that and then cover that layer with the rest of the pie mixture.
- Set aside and prepare meringue topping.
- In a bowl, beat the egg whites until frothy.
- Add the rest of the meringue ingredients and beat until stiff.
- Pile this topping on top of the pie and put under broiler until golden brown, watching carefully not to burn.
- Remove from oven and chill at least 4 hours before serving.
Nutrition Facts : Calories 86.1, Fat 2.3, SaturatedFat 0.9, Cholesterol 95.6, Sodium 71.2, Carbohydrate 8.4, Fiber 0.4, Sugar 3, Protein 7.1
BANANA CREAM PIE (DIABETIC)
I found this on a store-brand pudding box and modified it to make it diabetic friendly. Tastes so rich and good!
Provided by NanaD
Categories Pie
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding and milk in a medium bowl.
- Stir 1 1/2 minutes with a wire whisk.
- Gently fold 1 cup of Cool Whip Free into pudding mixture.
- Fold in banana slices.
- Top with remaining Cool Whip Free.
- Cover and chill at least 30 minutes.
Nutrition Facts : Calories 197.4, Fat 10.6, SaturatedFat 2.9, Cholesterol 3, Sodium 182.9, Carbohydrate 21.9, Fiber 1.7, Sugar 6, Protein 4.2
BANANA CREAM PIE WITH COCONUT CRUST
Play up the tropical flavor of banana cream pie with this easy press-in crust that uses coconut instead of graham crackers. Bonus: It's gluten-free.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 slices
Number Of Ingredients 15
Steps:
- For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
- Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
- For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
- Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
- For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.
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