Banana Cream Pie
Most banana cream pies are made with a custard-style filling made with eggs and cream. By using low-fat milk and corn starch as a thickener, this pie now weighs in at less than one-third the amount of fat of a traditional banana cream. pie.
  • 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-inch 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.

Nutritional Information

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: calcium, magnesium, potassium, riboflavin and vitamin B6

Date Published: 09/19/2005 > Printer-friendly Version

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