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Banana Cream Pie

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Serves 8

Yields 1 9-inch pie

  • by Ellie Krieger from The Food You Crave

Fragrant vanilla pudding cradled in a graham-cracker crumb crust, topped with bananas and real whipped cream. No wonder this recipe, excerpted from The Food You Crave, is a reigning favorite.

  • Nonstick cooking spray
  • 14 graham cracker squares (7 full sheets)
  • 2 Tbs. unsalted butter, softened
  • 1 Tbs. water
  • 1-1/2 tsp. unflavored gelatin
  • 3 Tbs. boiling water
  • 1/3 cup plus 1/2 tsp. granulated sugar
  • 3 Tbs. all-purpose flour
  • 1-1/2 cups low-fat milk
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract
  • 2 cups 1/4-inch-thick banana slices (from 3 medium bananas)
  • 1/4 cup well-chilled heavy cream

Heat the oven to 350°F. Coat a 9-inch pie plate with cooking spray.

To make the crust, in a food processor, process the graham crackers until finely ground. Add the butter and water and process until the crumbs clump together. Press the mixture into the bottom of the pie plate and about 1 inch up the sides. Bake for 10 minutes, then let cool.

Meanwhile, make the filling. Put the gelatin in a small bowl; add the boiling water and stir until the gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of the sugar and the flour. In a medium bowl, lightly beat the milk and egg yolks together. Add the egg-and-milk mixture to the sauucepan and whisk so the flour and sugar dissolve. Cook over medium heat, stirring constantly, until the mixture comes to a boil and has thickened. Stir in the vanilla and dissolved gelatin. Set aside to cool slightly.

Arrange the sliced bananas in the crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

Whip the cream in a medium bowl with an electric mixer. When it is about halfway to soft peaks, add the remaining 1/2 tsp. sugar, then continue whipping until it barely holds a soft peak. Put the whipped cream in a plastic bag, concentrating it in one corner of the bag. Snip off that corner of the bag and squeeze the whipped cream in a decorative pattern around the pie.

Make Ahead Tips

The pie will keep in the refrigerator for 1 to 2 days.

nutrition information (per serving):
Calories (kcal): 218; Fat (g): 8; Fat Calories (kcal): 72; Saturated Fat (g): 4; Protein (g): 4; Monounsaturated Fat (g): 2; Carbohydrates (g): 33; Polyunsaturated Fat (g): 1; Sodium (mg): 102; Cholesterol (mg): 72; Fiber (g): 1.5;

Photo: Christopher Hirsheimer

I loved this! Tasted wonderful! I did take the advise from Chiffy and reduced the gelatin factor as I, like Chiffy prefer a non gelatin and more a pudding like texture. LOVED IT! As for the health nuts out there? REALLY? I didn't read anything anywhere that said this was a healthy, nutritional dish. We are all aware of the sugar intake when we are PUTTING the sugar in our recipe. Maybe you should just stick with bananas.

Great recipe. I looked up other recipes on Food Network and such and they all called for store bought pudding, I wanted something I made from top to bottom. Pie was a hit at our dinner party, husband had seconds. Will make again!

In response to nutrtion101. Settle down. I love all these recipes. I never use white sugar. I can taste the sulphur dioxide bleaching process a mile away. I always used the "organic" unbleached sugar. The unbleached being the important thing. It is almost white and has a much cleaner, non-chemical and slightly caramel flavour. Even in the whitest recipes it works fine. One's diet depends on a lot more than the consumption of sugar.

This recipe was delicous. The only thing I would do different the next time I make it would reduce the gelatin to 1 tsp. I didnt like overly gelatin 'body' of the pie. All in all it was a great recipe to make.

I am curious as to how a dessert that has white sugar in it can be classified as 'healthy'. Any nutritionist who understands the negative effects that white sugar has in the human body would never use any. Most people are addicted to white sugar, white flour and other refined carbohydrates and these types of bogus 'healthy' recipes just continue to fuel that addiction, which is largely responsible for obesity and the type 2 diabetes epidemic.

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