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Banana Cream Pie |
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Serves: 8 Print this RecipeThe success of this wonderfully creamy pie depends on great bananas. Make sure yours are perfectly ripe and sweet, with plenty of brown "sugar spots." For a delicious, tropical variation, stir a few drops of coconut extract into the custard when you add the vanilla. 3/4 teaspoon unflavored gelatin 2 tablespoons water 1/3 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1 cup low-fat (1%) milk 1/2 cup evaporated fat-free milk 2 eggs yolks 2 teaspoons vanilla extract 2 smallripe bananas , thinly sliced 1 tablespoon fresh lime juice or lemon juice 1 graham crackers crumb crust, prebaked 1/2 cup frozen lite whipped topping 1. In a small saucepan, sprinkle the gelatin over the water; let stand 1 minute until softened, then warm over medium heat, stirring constantly, until melted, 2 minutes. Set aside. 2. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the milks and the yolks; whisk until smooth. Cook over medium heat, stirring frequently, until the mixture begins to bubble, 8-10 minutes. Continue cooking, stirring constantly, 1 minute more. Remove from the heat and stir in the dissolved gelatin and the vanilla. Set aside. 3. In a small bowl, toss the bananas with the lime juice. 4. Spread 1/3 of the custard into the pie shell. Top evenly with the sliced bananas, then spread the remaining custard evenly over. Let cool to room temperature, then refrigerate until firm, about 2 hours. 5. Serve each slice with 1 Tbsp of whipped topping, or, for a pretty touch, pipe the whipped topping all along the sides of the pie using a piping bag fitted with a large star tip. EXCHANGES Carbohydrate 2 Fat 1 NUTRITION FACTS Calories 203(Calories from Fat 56) Total Fat 6 g Saturated Fat 2 g Cholesterol 58 mg Sodium 198 mg Carbohydrate 32 g Dietary Fiber 1 g Sugars 19 g Protein 5 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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