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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 30%
  • Fat: 8.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 6.4g
  • Carbohydrate: 55.5g
  • Fiber: 2g
  • Cholesterol: 89mg
  • Iron: 1.1mg
  • Sodium: 220mg
  • Calcium: 111mg


  • 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


  1. Preheat oven to 325°.
  2. 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.
  3. 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.
  4. 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.
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