Reduced-Fat Banana Cream Pie

  • Yield: 8 servings


1cup reduced-fat vanilla wafer crumbs
2tablespoons (1/4 stick) margarine, melted
1/4-- plus 1/3 cup sugar
2tablespoons cornstarch
1 1/2cups skim milk
1large egg, beaten
1tablespoon vanilla extract
3-- bananas, sliced
3large egg whites


  1. Preheat oven to 375F.
  2. In a pie plate, mix vanilla wafer crumbs and margaine.  Press into the bottom and up sides of a pie plate and bake 5 to 7 minutes; set aside.  Increase oven temperature to 400F.
  3. In a saucepan, combine 1/4 cup sugar and cornstarch.  Gradually add skim milk, stirring until blended.  Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.  Boil 1 minute longer, stirring constantly.
  4. In a small bowl, gradually stir 1/3 of hot mixture into beaten egg.  Return this to remaining hot mixture, stirring constantly.  Cook another 2 minutes, stirrring constantly.  Remove from heat and add vanilla.
  5. Spread sliced bananas on baked pie crust and then cover with custard. 
  6. With a mixer, beat egg whites until soft peaks form.  Spread meringue over filled pie and bake 4 to 5 minutes, until merigue begins to turn golden.  Watch closely.

Nutritional Info *per serving

  • Calories 200
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 34mg
  • Sodium 123mg