Healthy Low Fat Banana Cream Pie Recipe

How to Make Healthy Low Fat Banana Cream Pie

1. Preheat oven to 350°F (175°C).
2. Spray a 10-inch pie plate with cooking spray.
3. In a food processor, pulse 1 ½ cups graham cracker crumbs until finely ground.
4. Add ¼ cup (½ stick) melted unsalted butter and 2 tablespoons water. Pulse until crumbs clump together; do not over-process.
5. Press crumb mixture into the bottom and about ½-inch up the sides of the pie plate.
6. Bake for 10 minutes. Let cool completely.
7. Meanwhile, prepare the filling: Sprinkle 1 packet (1 ¼ teaspoons) unflavored gelatin into a small bowl. Add 3 tablespoons boiling water; stir until dissolved.
8. In a medium saucepan, whisk together ⅓ cup granulated sugar and 2 tablespoons all-purpose flour.
9. In a medium bowl, lightly whisk together 2 cups milk and 2 large egg yolks.
10. Gradually whisk the egg yolk mixture into the sugar-flour mixture in the saucepan.
11. Cook over medium heat, stirring constantly, for about 10 minutes, or until the mixture comes to a boil and thickens.
12. Remove from heat. Stir in 1 teaspoon vanilla extract and the dissolved gelatin.
13. Add 1 ripe medium banana, mashed with a fork or hand blender, to the pudding mixture. Stir to combine.
14. Set aside to cool slightly.
15. Arrange 2-3 ripe medium bananas, sliced, in layers on the graham cracker crust.
16. Pour the cooled pudding mixture over the sliced bananas.
17. Carefully cover with plastic wrap and refrigerate for at least 3 hours, or until set.
18. Just before serving, whip 1 cup of light whipped cream with an electric mixer until soft peaks form. Add ½ teaspoon of sugar during the last half of whipping.
19. Transfer whipped cream to a piping bag or zip-top bag with a corner snipped off.
20. Pipe or squeeze whipped cream decoratively around the pie.