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Banana Cream Pie

Diabetic Recipe

TWo variations of banana cream pie. One uses banana pudding, the other incorporates yogurt. Both a smooth and refreshing.

Banana Cream Pie

Banana Cream Pie with Pudding

1 pie crust, 9-inch, brushed with egg whites, baked and cooled
2 medium-sized bananas
2-3/4 cups 1 percent milk
1 large package (6 serving size) banana sugar-free instant pudding
24 packets sweetener or 1 cup measurable sweetener

Topping ingredients:

1/4 cup lite or fat-free whipping cream
1 packet sweetener
1/2 teaspoon vanilla

Banana layer:  Cut bananas into thick slices, about 1/4 inch each. Evenly cover the bottom and the lower edges of the pie crust with banana slices.

Pudding layer:  Beat together milk and pudding mix for one to two minutes. Gently pour pudding over the banana layer, and refrigerate. Allow one hour to gel.

Topping layer:  A little whipping cream makes this pie rich and creamy. Those watching calories or fat will find the pie quite delicious without topping.

**For best results, wait until just before serving the pie to prepare the topping. Beat the whipping cream until peaks form and then droop. Add sweetner and vanilla. Beat until stiff.

Top each slice of pie with a small dollop, or spread a thin layer over the entire pie. Also, use a quality sweetener for baking.

Banana Cream Pie with Yogurt

Rolled oats, pitted dates, vanilla extract and orange juice make up the crust in this Banana Yogurt Pie. A frozen banana mixture is blended and mixed with yogurt. Nutmeg spices.

Fresh banana slices

2 cups rolled oats
1 cup pitted dates
1 teaspoon vanilla extract
2 tablespoons orange juice
1/4 cup boiling water
1 teaspoon unflavored gelatin
2 frozen bananas, peeled and chopped
1 cup evaporated low-fat milk, chilled
1/2 teaspoon vanilla extract
1 cup low-fat plain yogurt
1 banana, finely sliced
1/4 cup lemon juice
1 teaspoon ground nutmeg

Combine the rolled oats, dates, vanilla extract and orange juice in a blender and blend for three minutes until mixture sticks together. Press the mixture thinly around the sides and base of a 9-inch pie dish and refrigerate.

Pour boiling water over gelatin, stir to dissolve, and set to cool. Place frozen bananas in food processor or blender and blend until smooth.

Add milk and blend for three to four minutes. Add extra vanilla and yogurt and mix well. Add dissolved gelatin and water. Pour mixture into the base of the pie dish and refrigerate until firm.

Soak the extra banana in the lemon juice, slice and place on top of pie. Sprinkle with nutmeg and serve.