| Level: | Easy |
| Total: | 3 hr 55 min |
| Prep: | 35 min |
| Inactive: | 3 hr |
| Cook: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 3 hr 55 min |
| Prep: | 35 min |
| Inactive: | 3 hr |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray
- 12 graham cracker squares (6 full sheets)
- 2 tablespoons butter, softened
- 1 1/2 teaspoons unflavored gelatin
- 3 tablespoons boiling water
- 1/3 cup, plus 1/2 teaspoon sugar
- 3 tablespoons all-purpose flour
- 2 egg yolks
- 1 1/2 cups 1 percent low-fat milk
- 1 teaspoon vanilla extract
- 2 cups sliced banana (3 medium bananas)
- 1/4 cup whipping cream
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
- In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
- Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
- Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.
Nutrition Facts
| Calories | 215 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 4 grams |
| Calories | 215 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 4 grams |
Reviews
This pie looks good
This recipe is one of the best on Food Network. We doubled the recipe and stroked off all over the top for a delicious creamy topping.
This recipe was easy to follow. I doubled the amount of bananas and whipped cream.
Using this recipe, I attempted to make mini banana cream pies with a muffin pan, thinking I would have enough product to make 12 individual pies. There simply was not enough crust to distribute amongst 12 cups. At best, I yielded 6, using 1 tablespoon of crust per muffin cup. I followed the recipe steps to a T only subbing the milk for oatmilk because it was all I had on-hand. (And this should not make a difference because I have made the NYT pastry cream recipe using oatmilk and it came out perfectly) I simply did not like the taste of the Ellie’s pastry cream on its own — I had to double the amount of vanilla in order gain a semblance of flavor similar to that of a typical pastry cream.. I will say that combined with all the other elements (bananas, crust, and whipped cream) the recipe came together well, for a skinny, watered down version of banana cream pie….
Made it with my regular crust, didn’t wait to add whipped cream. Divine. Bad cooks are not correct about the gelatin, but I wondered if I had to add. I did, to be sure of firmness of pudding. I love not overly sweetened baked goods, so found the flavor perfect.
This video would have been a lot better if she stopped talking about how many calories are in the pie. If she wants to feel guilty about eating pie she can, but if she could keep it to herself that would be great.
This recipe was awesome. I don’t know why people had issues unless they didn’t follow the recipe properly. Will definitely make again.
Delicious my whole family loved it!
Great recipe. I followed the directions exactly and it came out perfect. The crust is very thin, but I’m one of the few people that hates thick crust, so this was just right for me: just enough to give a hint of flavor. My bananas were ripe if not sweet enough the filling might need more sugar. Otherwise I wouldn’t change a thing. This is a light, tasty dessert.
My first time making this. Directions were mostly pretty clear. We enjoyed it.