Sugar Free Banana Cream Pie
Indulge guilt-free with this luscious Sugar-Free Banana Cream Pie, a wholesome twist on a classic dessert that's perfect for those watching their sugar intake. Featuring a crunchy whole wheat graham cracker crust and a creamy filling bursting with the natural sweetness of ripe bananas, this pie is both satisfying and health-conscious. The filling is lightened with sugar-free vanilla pudding and set with gelatin for the perfect sliceable texture, while the whipped topping adds a dreamy finish. Topped with fresh banana slices, this no-added-sugar treat is ideal for anyone following a low-sugar or diabetic-friendly diet. Ready in just 30 minutes of prep time, it's a show-stopping dessert that’s as easy to make as it is delightful to eat. Serve chilled for a refreshing finale to any meal!
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Recipe Information
Ingredients
- 1.5 cups (crumbs) Whole wheat graham crackers
- 6 tablespoons Unsalted butter, melted
- 1 packet (about 2 1/4 teaspoons) Gelatin powder
- 2 tablespoons Cold water
- 2 tablespoons Boiling water
- 4 medium Ripe bananas, mashed
- 1 package (3.4 oz) Sugar-free vanilla pudding mix
- 2 cups Unsweetened almond milk
- 1 cup Heavy cream
- 2 tablespoons or to taste Stevia or monk fruit sweetener
- 1 teaspoon Vanilla extract
- 2 medium Sliced bananas
Instructions
Preheat your oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into a 9-inch pie pan, creating an even layer along the bottom and sides.
Bake the crust for 10 minutes until lightly golden. Let it cool completely.
In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.
Add 2 tablespoons of boiling water to the gelatin mixture, stirring until fully dissolved.
In a separate bowl, mash 4 ripe bananas until smooth.
Prepare the sugar-free vanilla pudding mix according to the package instructions using 2 cups of unsweetened almond milk.
Whisk the mashed bananas, gelatin mixture, and vanilla pudding together until smooth. Sweeten with stevia or monk fruit sweetener to taste.
Pour the banana mixture into the cooled crust and spread it evenly. Refrigerate for 2-3 hours until set.
Whip the heavy cream with vanilla extract until soft peaks form. Sweeten with stevia or monk fruit if desired.
Once the pie has set, spread the whipped cream over the top.
Slice 2 bananas and arrange them decoratively on top of the whipped cream.
Serve chilled and enjoy your sugar-free banana cream pie!
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 88.0 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 880 mg | 68% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2721 mg | 58% | |
*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.
