Banana Cream Pie

Show: Healthy Appetite with Ellie Krieger Episode: Home Cooking

Rated: 4 stars out of 5Rate itRead users' reviews (54)

Cook Time:
20 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 35 min
Inactive Prep: 3 hr 0 min
Cook: 20 min
Total:: 3 hr 55 min

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Ingredients

Cooking spray
12 graham cracker squares (6 full sheets)
2 tablespoons butter, softened
1 1/2 teaspoons unflavored gelatin
3 tablespoons boiling water
1/3 cup, plus 1/2 teaspoon sugar
3 tablespoons all-purpose flour
2 egg yolks
1 1/2 cups 1 percent lowfat milk
1 teaspoon vanilla extract
2 cups sliced banana (3 medium bananas)
1/4 cup whipping cream
1/2 teaspoon sugar

Directions

Click here to see how she does it.

Preheat the oven to 350 degrees F.

Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.

In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

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Comments & Reviews

recipe Banana Cream Pie
francine lewisburg, WV 10-21-2009
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banana cream pie
Rated: 4 stars out of 5

i wish you would put the calorie and fat content since i am cooking for a diabetic
recipe Banana Cream Pie
Tatiana Centreville, VA 10-19-2009
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Delicious!
Rated: 5 stars out of 5

SUPER easy to make and SO delicious!!! This was a HUGE hit with my family!
recipe Banana Cream Pie
Sonya Riverside, CA 09-28-2009
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Best Banana Cream Pie Ever!
Rated: 5 stars out of 5

I made this following the directions to a "T" except for tripling the whipped cream. It is perfect how it is. It is not too... sweet, not too full, just perfect. The banana's add a lot of sweetness. Served it to my family & everyone said it was "amazing", "soooooo good", "way better than I thought healthy could be". I will always make this easy, healthy pie. One note is that I have Ellie's cook book & it calls for the entire packet of gelatin (maybe that's why mine set perfectly) & 7 whole sheets of graham crackers instead of 6.Read more
recipe Banana Cream Pie
Lilly Perrysburg, OH 09-21-2009
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Great for being lower fat!
Rated: 5 stars out of 5

My husband doesn't like banana cream pie and gobbled this right up! I accidentally only put 1 tbsp. of butter when making... the crust and didn't notice a difference...so it became even lower fat! The custard consistency was nice for using less "bad stuff." I agree with a previous reviewer that some banana flavoring in the custard might be a nice addition...or maybe even rum extract? Great recipe!Read more
recipe Banana Cream Pie
Eva astoria , NY 08-30-2009
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good pie becomes a great pie with a few adjustments
Rated: 5 stars out of 5

This is a great pie especially considering that its a "diet friendly" recipe! It has become a summertime staple in my... household but I do make a few adjustments that I would highly recommend. 1. When you add the vanilla also add about a tablespoon of banana liqueur. This MAKES it! Deepens the flavor of the custard (which is a bit bland otherwise) and no need for more sugar. 2. I found that when using gelatin only this pie didn't quite have the consistency I that was looking for (not creamy enough, a bit to Jello-y). So I make a cornstarch slurry with the last of the egg/milk mixture and then add the gelatin by eye (I don't use the whole dissolved packet but watch how the mixture tightens up). I really like the combination and use it for all my "cream pies" (coconut etc.)- creamy and slices nicely. Read more
recipe Banana Cream Pie
dawn Honesdale, PA 07-07-2009
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FANTASTIC!!!!
Rated: 5 stars out of 5

This pie was easy and delicious!! Wouldn't change a thing! Perfect! The whole pie was finished by six in one sitting!