Eggnog Banana Cream Pies Recipe

Eggnog Banana Cream Pies Recipe photo by Taste of Home

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This pie is a delicious dessert on any occasion and one of our family's favorites. It is one of my Mother's recipes, who was a fabulous baker and cook. —Mary Ann Dell, Phoenixville, Pennsylvania

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Eggnog Banana Cream Pies Recipe

Prep: 20 min. + chilling

Yield: 3 Servings

20 20

Ingredients

21 reduced-fat vanilla wafers
1 small banana, sliced
1/4 teaspoon ground nutmeg
1 cup fat-free milk
2 tablespoons plus 1 teaspoon sugar-free instant vanilla pudding mix
4 ounces fat-free cream cheese
1/4 teaspoon rum extract
1/2 cup fat-free whipped topping
GARNISH:
1 small banana, sliced
1/8 teaspoon ground nutmeg

Directions

Line three ungreased 5-in. pie plates with vanilla wafers. Arrange banana slices over bottom of crusts; sprinkle with nutmeg. Set aside.
In a small bowl, whisk milk and pudding mix for 2 minutes. In another bowl, beat cream cheese until smooth. Add pudding and rum extract; beat on low speed until blended. Fold in whipped topping. Spoon over banana.
Cover and refrigerate for 1 hour before serving. Just before serving, garnish with banana and nutmeg. Yield: 3 servings.

Nutritional Facts 1 pie equals 248 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 536 mg sodium, 45 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Eggnog Banana Cream Pies in Reminisce December/January 2010, p52

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.