Diabetic Banana Cream Pie Recipes

Steps:

• Beat both boxes of pudding mix into 2 3/4 cups milk, adding any amount of vanilla extract you want, in a large bowl with a wire whisk for 1 - 2 minutes.
• Using a large spoon spread a little bit of the pudding mixture on the bottom of the pie crust for the first layer of pudding, followed by adding a layer of sliced bananas on top of the pudding layer. Continue doing this until you run out of pudding mix and banana slices. You may use more or less bananas according to your preference.
• Using a small icing spatula or a spoon apply some whip cream to the top of the pie, covering it all the way around.
• Sprinkle some cinnamon powder into the palm of your hand and then gently dust the cinnamon powder lightly over the top of the pie by gently using your hand/fingers.
• You may serve the pie now or place it in the refrigerator for an hour to chill (my recommendation). Leftovers should be placed back into the refrigerator to keep cool.

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.

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.

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.

Steps:

• Mix pudding with milk and vanilla.
• Beat until thick then pour into crust.
• Place the sliced bananas over pudding. Squeeze pineapple to remove all juice, then sprinkle it on top of bananas.
• Cover with Cool Whip.
• Sprinkle pecans on top.
• Chill for 2 hours before serving.

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Steps:

• In a mixing bowl combine pudding mix and milk and mix well.
• Fold in 2 cups of the cool whip and mix.
• Pour into pie crust and sprinkle toasted coconut on top and chill pie until pudding sets.