Phone

Healing Kitchen

Banana Cream Pie
Creamy vanilla pudding studded with sliced bananas in a crispy cookie crust. We have managed to retain all of these delicious features in our slimmed-down banana cream pie. To make matters better, we've increased the proportion of bananas to pudding so you're getting a sense of generosity without the fat. Then, instead of the more decadent heavy cream, we've made the pudding with low-fat milk. The crust benefits from being made with healthly olive oil instead of melted butter. The fat savings are truly significant: A serving goes from 26 grams of fat to a mere 8 and the cholesterol rockets down from 202 to 3!

PER SERVING
BEFORE
AFTER
Calories
482
367
Dietary fiber (g)
1.6
2.2
Total fat (g)
26
8
Saturated fat (g)
14
2.2
Cholesterol (mg)
202
3
Sodium (mg)
257
271
Vitamin B6 (mg)
0.4
0.5

Ingredients

     9 ounces graham crackers (about 36 individual squares)  2 tablespoons granulated sugar  4 teaspoons light olive oil  2-3/4 cups low-fat (1%) milk  1/2 cup firmly packed light brown sugar  1/4 cup cornstarch  1/4 teaspoon nutmeg  1/4 teaspoon salt  1 teaspoon vanilla extract  1-1/2 pounds bananas  3 tablespoons apricot jam
1. Preheat oven to 375°F. In food processor, process graham crackers and granulated sugar until finely ground. Add oil and 1/4 cup of milk and process until thoroughly moistened.

2. Lightly oil 9" glass pie plate. Press crumb mixture into bottom and up sides of pie plate. Bake 10 minutes until crisp and set. Cool on a wire rack.

3. In medium saucepan, combine brown sugar, cornstarch, nutmeg, and salt. Whisk remaining 2-1/2 cups of milk into sugar mixture until well combined. Bring to a boil over medium heat. Simmer, whisking constantly, for 1 minute, until thickened. Remove from heat and stir in vanilla. Set aside to cool to room temperature.

4. Thinly slice bananas. Fold all but 1 cup of bananas into cooled pudding. Spoon filling into cool pie shell, smoothing the top. Arrange remaining 1 cup bananas in a decorative pattern on top of pie.

5. In small saucepan, melt jam over medium heat. Brush melted jam over banana slices. Refrigerate until serving time. Makes 8 servings

Per serving: 367 calories, 8g total fat, 2g saturated fat, 2g monounsaturated fat, 0.3g polyunsaturated fat, 2g dietary fiber, 6g protein, 71g carbohydrate, 3mg cholesterol, 271mg sodium
Good source of: riboflavin, vitamin B6, calcium, magnesium and potassium

Author: the Healing Kitchen Staff
Date Published: 11/29/2000
> Printer-friendly Version