Fried Green Tomatoes Banana Cream Pie

In the movie "Fried Green Tomatoes", Mary Louise Parker and Mary Stuart Masterson cook up a laundry list of freshly baked pies like this classic Southern-style recipe.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 30 %
Fat 8.6 g
Satfat 2.4 g
Monofat 2.6 g
Polyfat 1.5 g
Protein 6.4 g
Carbohydrate 55.5 g
Fiber 2 g
Cholesterol 89 mg
Iron 1.1 mg
Sodium 220 mg
Calcium 111 mg


1 1/2 cups low-fat graham cracker crumbs (about 10 cracker sheets)
3 tablespoons reduced-calorie stick margarine, melted
2 tablespoons sugar
Cooking spray
2/3 cup sugar
1/3 cup cornstarch
2 1/2 cups 2% reduced-fat milk
2 large eggs, lightly beaten
1 large egg yolk, lightly beaten
2 teaspoons vanilla extract
2 drops yellow food coloring
2 1/2 cups sliced ripe banana, divided
1 cup frozen reduced-calorie whipped topping, thawed


Preheat oven to 325°.

Combine the first 3 ingredients in a medium bowl; toss with fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 10 minutes; let cool.

Combine 2/3 cup sugar and cornstarch in a medium saucepan. Gradually add milk, stirring with a whisk. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually add hot milk mixture to eggs and egg yolk, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (about 4 minutes), stirring constantly. Remove from heat; stir in vanilla and food coloring.

Arrange 1 1/4 cups banana in bottom of prepared pie crust; pour half of custard over banana. Top with remaining banana and custard. Cover the surface of custard with plastic wrap; chill 4 hours. Remove plastic wrap; and spread whipped topping over pie.