Light Banana Cream Pie
11 Comments | Written on January 3, 2012 at 5:00 am , by Kristina Vanni
Here we are, just a few days into 2012! If you resolved to eat healthier in the New Year, that doesn’t mean you need to give up dessert.
I am a huge fan of Banana Cream Pie and Banana Pudding (especially the one from Magnolia Bakery in New York City!), but there is no doubt these delicious treats can be filled with diet-busting ingredients. This quick and easy pie can be whipped up in minutes with a few savvy substitutions. Use sugar-free instant pudding, non-fat skim milk, and light frozen whipped topping. Plus, it is packed with bananas. (Can dessert count as a serving of fruit?!)
Light Banana Cream Pie (click here to view and print recipe)
1 package (1.9 ounces) sugar-free vanilla instant pudding and pie filling (4 servings)
2 3/4 cups non-fat milk
4 ripe, medium bananas, sliced
1 (9-inch) ready-made graham cracker pie crust
1 firm, medium banana
Light frozen non-dairy whipped topping, thawed
Prepare pudding as directed using 2 3/4 cups low fat milk. Stir in 4 sliced ripe bananas. Spoon banana mixture into pie crust. Place plastic wrap over pie, lightly pressing plastic to completely cover filling. Chill 1 hour or until filling is set. Remove plastic wrap. Cut firm banana into 1/2 inch slices. Garnish pie with whipped topping and banana slices. Makes 8 servings.
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11 Responses to “Light Banana Cream Pie”
For 2012, I need to start caring for myself. As a mother, we always tend to others before we take care of ourselves. Need to put ourselves first sometimes. And that is what I am going to do.
[...] NUMBER 3: LIGHT BANANA CREAM PIE [...]
can you please send/publish the nutrition information for this recipe?
can I use water instead of non fat milk? I am diabetic and this would work better. Wonder if they could put nutritional values with recipes?
Its not the skim milk you need to worry about–its the bananas.
that looks good up there
Why on banana cream pies do they list vanilla pudding instead of banana cream pudding? Save calories and sugar by putting the pudding mixture in dessert dishes instead – don’t need a crust.
I think vanilla pudding is used because the banana pudding has an off taste when actually combined with bananas. Personally, I like this idea for a dessert. It looks nice and it is nice alternative to a full fat heavy pie. For diabetics, try using a banana that is just beginning to turn a full yellow, but doesn’t have any spots on it yet.
The riper a banana get’s, the more sugar it has in it so if you use one that is ripe enough to be soft, but not so ripe that is has a high sugar content, it should be okay. Also, if you eat this following a meal with a good amount of protein the sugars will be absorbed more slowly and not affect your blood sugar as much.
How light is light?
What is the calorie count?
This sounds good for my diabetic husband.How many carbs per serving?
You can also use Almond Milk as an alternative to regular milk. I like the taste it gives the pudding. I use the one that has no sugar and is vanilla flavored. I don’t know but maybe that will make a difference for diabetics.