Banana Cream Pie Recipe

Banana Cream Pie Recipe photo by Taste of Home

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This pie is full of old-fashioned flavor and stirs up in no time using instant vanilla pudding and ready-made crust.—Perlene Hoekema, Lynden, Washington

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Diabetic Friendly

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Banana Cream Pie Recipe

Prep/Total Time: 10 min.

Yield: 8 Servings

10 10

Ingredients

1 cup cold 2% milk
1/2 teaspoon vanilla extract
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
2 medium firm bananas, sliced
Additional banana slices, optional

Directions

In a large bowl, whisk milk, vanilla and pudding mix for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping.
Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. Garnish with additional banana slices if desired. Refrigerate until serving. Yield: 8 servings.

Nutritional Analysis: One piece (prepared with fat-free milk, sugar-free pudding mix, reduced-fat whipped topping and a reduced-fat graham cracker crust) equals 274 calories, 8 g fat (6 g saturated fat), 1 mg cholesterol, 612 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Originally published as Banana Cream Pie in Taste of Home August/September 2002, p20