Double-Banana Cream Pie

Cooking Light
Thick vanilla custard is layered with ripe bananas in a sweet arrowroot-cookie crust. You'll hear "mmm" with each bite.
Serves 12 (serving size: 1 slice)


+ Add To Shopping List
5 ounces gluten-free arrowroot cookies (about 50 cookies)
2 tablespoons sugar
1/4 cup unsalted butter, melted
Cooking spray
1/2 cup sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 1/2 cups 1% low-fat milk
3 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon banana extract
2 tablespoons unsalted butter
3 ripe bananas, peeled and cut into 1/4-inch slices
1 1/2 cups frozen fat-free whipped topping, thawed
1 tablespoon almond brickle chips (such as Heath)


Hands-on: 21 Minutes
Total: 3 Hours, 21 Minutes

1. Preheat oven to 350°.

2. To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add 1/4 cup melted butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.

3. To prepare filling, combine 1/2 cup sugar, cornstarch, and salt in a heavy saucepan over medium heat, stirring to combine. Add milk and egg yolks, stirring with a whisk. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally. Remove from heat. Stir in extracts and 2 tablespoons butter. Place pan in a bowl of ice to cool.

4. Arrange half of banana slices in a single layer over crust; top with half of filling mixture. Repeat layers. Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours. Uncover, and spread whipped topping over filling. Sprinkle with brickle chips.

Created date

July 2014

Nutritional Information

Calories 237
Fat 9.6 g
Satfat 5 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 3.7 g
Carbohydrate 37 g
Fiber 1.6 g
Cholesterol 68 mg
Iron 0.5 mg
Sodium 94 mg
Calcium 80 mg