Banana Cream Pie Diabetic Recipes

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

BANANA CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

EASY BANANA CREAM PIE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.

BANANA CREAM PIE (DIABETIC)

Steps:

• Mix pudding and milk in a medium bowl.
• Stir 1 1/2 minutes with a wire whisk.
• Gently fold 1 cup of Cool Whip Free into pudding mixture.
• Fold in banana slices.
• Top with remaining Cool Whip Free.
• Cover and chill at least 30 minutes.

DIABETIC BANANA CREAM PIE

Steps:

• Sprinkle gelatin packets into 1/4 cup of the cold skim milk.
• Heat remaining skim milk and add the gelatin mixture to it, stirring, over low heat, until dissolved.
• Beat the egg yolks and add to the warm mixture, stirring constantly.
• When mixture thickens, add Splenda and remove from heat.
• Add vanilla and banana extracts and mix.
• Pour half of this mixture into an 8 inch pie plate.
• Arrange sliced bananas on top of that and then cover that layer with the rest of the pie mixture.
• Set aside and prepare meringue topping.
• In a bowl, beat the egg whites until frothy.
• Add the rest of the meringue ingredients and beat until stiff.
• Pile this topping on top of the pie and put under broiler until golden brown, watching carefully not to burn.
• Remove from oven and chill at least 4 hours before serving.

DIABETIC BANANA CREAM PIE

Steps:

• Prepare pie crust and chill 2 hours or longer before filling. Soak gelatin in cold water and set aside. Heat 1½ cups of milk in the top of a double boiler over simmering water. In a small bowl combine flour, salt and ½ cup of cold milk; mix until smooth and without lumps. Slowly pour ½ cup of the hot milk into the bowl with the flour mixture; stir to mix well. Then slowly pour contents of the bowl back into the pot of hot milk. Cook and stir over simmering water until thick and smooth. Pour mixture slowly on top of beaten eggs, stirring constantly. Return to top of double boiler. Cook and stir over simmering water about 4 minutes; remove from heat. Add gelatin, sweetener and vanilla; mix well to dissolve gelatin. Cool and chill until mixture begins to gel. Peel bananas, slice thin and measure 1½ cups. Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top. Arrange remaining ½ cup sliced bananas on top and garnish with the vanilla crumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2 to 3 hours, until set and firm. To serve, cut into eight equal pieces. 9" pie = 8 servings

BANANA CREAM PIE

Steps:

• 1. In a small saucepan, sprinkle the gelatin over the water let stand 1 minute until softened, then warm over medium heat, stirring constantly, until melted, 2 minutes. Set aside.2. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the milks and the yolks whisk until smooth. Cook over medium heat, stirring frequently, until the mixture begins to bubble, 8-10 minutes. Continue cooking, stirring constantly, 1 minute more. Remove from the heat and stir in the dissolved gelatin and the vanilla. Set aside.3. In a small bowl, toss the bananas with the lime juice. 4. Spread 1/3 of the custard into the pie shell. Top evenly with the sliced bananas, then spread the remaining custard evenly over. Let cool to room temperature, then refrigerate until firm, about 2 hours. 5. Serve each slice with 1 Tbsp of whipped topping, or, for a pretty touch, pipe the whipped topping all along the sides of the pie using a piping bag fitted with a large star tip. EXCHANGES2 Carbohydrate1 FatNUTRITION FACTSCalories 203 Calories from Fat 56Total Fat 6g Saturated Fat 2gCholesterol 58mgSodium 198mgCarbohydrate 32g Dietary Fiber 1g Sugars 19gProtein 5g