Healthy Banana Cream Pie Recipe

July 19, 2014

Healthy Banana Cream Pie Recipe


  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Yield: One 9" pie



  • 16 squares of graham cracker (this is 8 full sheets from out of the box)
  • 4 Tablespoons softened butter
  • 1 Tablespoon cold water
  • 1 egg white


  • 1 2/3 cup low fat or skim milk
  • 1/4 cup granulated sugar
  • 2 egg yolks
  • 4 Tablespoons flour
  • Pinch salt
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons unflavored gelatin
  • 2 Tablespoons boiling water
  • 4 medium bananas


  1. Preheat oven to 350 degrees F.


  1. In food processor, pulse together graham crackers, butter, cold water and egg white until
  2. crumbly and sticky. Press into a 9” pie dish and bring up the sides about 3/4”. Bake crust 10-12 minutes or until golden brown and no longer wet. Set aside to cool.


  1. Sprinkle gelatin over boiling water in a small bowl. Stir to dissolve. Set aside.
  2. In a saucepan over medium heat, whisk together the milk, egg yolks, sugar, and flour. Cook over medium heat, whisking fairly constantly, until it reaches a boil and thickens to custard consistency. Remove from heat and whisk in gelatin mixture. Set aside to cool slightly.
  3. Slice three bananas into 1/3 inch slices and arrange in the bottom of the pie crust. Pour over
  4. custard mixture, allowing it to seep into the gaps between the fruit. Leave remaining banana for decorating top of the pie before serving.
  5. Cover lightly and refrigerate until filling is set. Decorate with banana slices before serving. May serve with whipped cream. Keep covered in fridge for up to 3 days.


Pie keeps in the refrigerator, covered, up to 5 days.

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