Reduced-Fat Banana Cream Pie

Kitchen Tested
  • Yield 8 servings

Bananas are layered in a vanilla wafer crust and topped with a reduced-fat custard made with skim milk.


1 cup reduced-fat vanilla wafer crumbs
2 tablespoons (1/4 stick) margarine, melted
1/4 plus 1/3 cup sugar
2 tablespoons cornstarch
1 1/2 cups skim milk
1 large egg, beaten
1 tablespoon vanilla extract
3 bananas, sliced
3 large egg whites


  1. Preheat oven to 375F.
  2. In a pie plate, mix vanilla wafer crumbs and margarine. Press into the bottom and up sides of a pie plate and bake 5 to 7 minutes; set aside.  Increase oven temperature to 400F.
  3. In a saucepan, combine 1/4 cup sugar and cornstarch. Gradually add skim milk, stirring until blended. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute longer, stirring constantly.
  4. In a small bowl, gradually stir 1/3 of hot mixture into beaten egg. Return this to remaining hot mixture, stirring constantly. Cook another 2 minutes, stirring constantly. Remove from heat and add vanilla.
  5. Spread sliced bananas on baked pie crust and then cover with custard.
  6. With a mixer, beat egg whites until soft peaks form. Spread meringue over filled pie and bake 4 to 5 minutes, until meringue begins to turn golden. Watch closely.



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