Double-Banana Cream Pie

Thick vanilla custard is layered with ripe bananas in a sweet arrowroot-cookie crust. You'll hear "mmm" with each bite.

Yield: Serves 12 (serving size: 1 slice)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 21 Minutes
Total: 3 Hours, 21 Minutes

Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 9.6g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.7g
  • Carbohydrate: 37g
  • Fiber: 1.6g
  • Cholesterol: 68mg
  • Iron: 0.5mg
  • Sodium: 94mg
  • Calcium: 80mg

Ingredients

  • Crust:
  • 5 ounces gluten-free arrowroot cookies (about 50 cookies)
  • 2 tablespoons sugar
  • 1/4 cup unsalted butter, melted
  • Cooking spray
  • Filling:
  • 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)

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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