Reduced Fat Banana Cream Pie Cooking Light
Indulge guilt-free with this Reduced Fat Banana Cream Pie, a lighter take on a classic dessert that doesn’t skimp on flavor. Featuring a buttery graham cracker crust and a velvety vanilla custard, this Cooking Light-inspired recipe keeps things fresh with layers of ripe, thinly sliced bananas and a cloud-like topping of light whipped cream. The pie is made with low-fat milk and minimal added sugar, helping you savor the decadence while staying mindful of nutrition. Perfect for entertaining or satisfying your sweet tooth, this pie is easy to prepare in under an hour and chills beautifully for a smooth, creamy texture. Whether you’re craving comfort or celebrating in style, this reduced-fat banana cream pie is the ultimate treat for dessert lovers looking to maintain a balanced lifestyle.
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Recipe Information
Ingredients
- 1.25 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 3 tablespoons Unsalted butter, melted
- 3 tablespoons Cornstarch
- 0.33 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 cups Low-fat milk
- 2 Large egg yolks
- 1 teaspoon Vanilla extract
- 3 Ripe bananas, thinly sliced
- 1 cup Light whipped topping
- 1 teaspoon Optional: Lime juice (to keep bananas from browning)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs and 2 tablespoons of sugar. Stir in melted butter until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and allow it to cool completely.
In a medium saucepan, whisk together cornstarch, 1/3 cup sugar, and salt. Gradually whisk in the low-fat milk until smooth.
Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble, about 6-8 minutes.
In a small bowl, whisk the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, then return the yolk mixture to the saucepan. Cook for another 1-2 minutes, continuing to stir, until thickened.
Remove the saucepan from heat and stir in vanilla extract. Let the custard cool for about 10 minutes, stirring occasionally.
Arrange half of the banana slices on the bottom of the cooled pie crust. Spread half of the custard over the bananas. Repeat the layering with the remaining bananas and custard.
If using lime juice, lightly toss banana slices with lime juice before layering to slow browning.
Cover the pie with plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until thoroughly chilled and set.
Before serving, spread the light whipped topping evenly over the pie. Optionally, garnish with additional banana slices or a sprinkle of graham cracker crumbs.
Slice into 8 servings and enjoy your reduced-fat banana cream pie!
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 374.2 g | 136% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 213.8 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 747 mg | 57% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1551 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
