FLUFFY KETO BANANA CREAM PIE
A banana cream pie almost like grandmother made -- except that this one is LOW CARB and GLUTEN-FREE. Three basic steps makes it a breeze to put together!
Provided by lowcarbmaven.com
Categories Dessert
Time 13h
Number Of Ingredients 16
Steps:
- Make the Low Carb Walnut Pie Crust as per instructions or use your favorite recipe for low carb pie crust. Cool completely. Can be made several days ahead.
- Ready a strainer by the stove. Sprinkle the gelatin over 1 tbsp of water to bloom.
- Place the cream and almond milk in a medium sauce pan, and turn the heat to medium until the milk steams and forms bubbles around the sides of the pan.
- In a medium bowl, whisk together the sweetener, arrowroot, xanthan gum and salt. Add the egg yolks and whole eggs and whisk to combine.
- In a thin stream, pour the hot milk into the eggs mixture while whisking continuously. Then, pour the custard back into the sauce pan, turning the heat to medium-low. Place the sieve over the bowl.
- Continuously whisk the custard. Nothing will happen for about 2½ minutes and then it will start to thicken-up slightly. Whisk a little faster. At about the 3 - 3½ minute mark, it will begin to thicken. Whisk briskly and cook for 1 minute more BUT don't let the mixture boil or the eggs will scramble. NOTE: You may need to remove the pot from the heat if it gets too hot.
- Turn off the heat and remove the pot from the stove, still whisking briskly for another minute. Whisk in the gelatin, vanilla, banana extract, and butter. Then, pour the pastry cream through the strainer, catching any cooked egg bits.
- To cool, push a piece of plastic wrap right on top of the surface of the pastry cream and place in the refrigerator OR make a water bath by putting ice and water in a large bowl, setting the smaller bowl with the pastry cream into the water bath, and stirring until completely cool. Cover and refrigerate overnight.
- Put sweetener and heavy cream in a small bowl and beat with a hand mixer until soft peaks form. Sprinkle the xanthan gum over the top and beat until the cream is very stiff.
- Remove the banana cream filling from the refrigerator and gently beat with a hand mixer for a few seconds. Add 1/3 of the whipped cream to the filling and fold it in with a rubber spatula. Add another 1/3 of the whipped cream, again folding it into the filling. Repeat.
- Put the filling into the crust and smooth to the edges. Refrigerate uncovered at least 4 hours before serving.
- Serves 8, at 5.5 net carbs per serving.
Nutrition Facts : Calories 526 kcal, Carbohydrate 9.8 g, Protein 11 g, Fat 47 g, Fiber 4.3 g, Sugar 0.3 g, ServingSize 1 serving
LOW FAT BANANA CREAM PIE
This is a fantastic and easy lower fat version modified from a recipe from Healthy Appetite (the show is hosted by dietitian Ellie Krieger). It can be made lactose free simply by using lactose free milk. Including the graham crackers, one serving contains 3.4 grams of fat, with only 0.6 grams of that saturated. Does not include set up time in the refrigerator.
Provided by Maito
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9-inch pie tin with Pam.
- In a food processor, pulse graham crackers until finely ground. Add tub margarine and 1 tablespoon of water, and process until becomes crumbly and clumps form.
- Press crumb mixture into bottom and partially up sides of pie tin. Bake 10 minutes. Let cool.
- To make the filling, place 3 tablespoons of cold water in a small ramekin. Slowly sprinkle gelatin evenly over water, being careful not to let it clump. Let bloom (it is done when it soaks up all the water - this will happen pretty quickly).
- In a medium saucepan, whisk together sugar, salt and flour.
- In a bowl, beat the egg yolk and milk together.
- Add the egg mixture to the pan of dry ingredients and whisk to dissolve.
- Cook over medium high heat, stirring constantly, 5 minutes. It should come to a boil and thicken.
- Turn off heat and stir in gelatin until dissolves. Take off heat and add the vanilla and rums. Set aside to cool for a few minutes.
- Arrange a third of the bananas (one banana) on the bottom of the graham cracker crust. Pour half the pudding over it. Continue to layer another third of the bananas, followed by the other half of the pudding. Top with remaining third of bananas.
- Store in the refrigerator until pudding has set, approximately 3 hours.
Nutrition Facts : Calories 132.5, Fat 3, SaturatedFat 0.8, Cholesterol 21.7, Sodium 117.3, Carbohydrate 23.1, Fiber 1.2, Sugar 16.2, Protein 3
HEALTHY LOW FAT BANANA CREAM PIE
This recipe is based on one found on the Food Network website but after I made it a few times I tweaked it and it's even better. This is so good, super easy and best of all guilt free because it's low in fat and calories because there is no cream in it. You won't miss it though - it's full of real banana flavor. For even more savings on fat and calories use a real dairy light whipped cream from a can. If you don't have a hand blender just mash the extra banana with a fork and mix it well into the pudding. Time to make stated does not inlude chilling time.
Provided by MarielC
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 10-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 2 tablespoon of water, and process until the crumb clumps together. Do not over process. Press the crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake 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 egg yolks together. Add the egg yolk and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for about 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and the gelatin. Cut up the extra banana and using a hand blender blend it into the pudding mixture. Set aside to cool slightly.
- Arrange the sliced bananas in layers on the graham cracker crust and pour the pudding on top. Carefully cover with plastic wrap. 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 379.7, Fat 14.4, SaturatedFat 6.7, Cholesterol 74.9, Sodium 321.4, Carbohydrate 57.9, Fiber 2.6, Sugar 30.8, Protein 6.5
BANANA CREAM PIE I
Banana Cream Pie is one of the yummiest things on earth and this is a great one.
Provided by Ruby Pfeffer
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 1h42m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.2 g, Cholesterol 89.3 mg, Fat 11.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 223.8 mg, Sugar 29.6 g
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