Banana Cream Pie Recipe

Name: Banana Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups gingersnap crumbs (about 25 cookies, finely crushed); 2 tablespoons sugar; 1/2 teaspoon ground cinnamon; 1 egg white, lightly beaten; 1 tablespoon stick margarine, melted; Vegetable cooking spray; 1/2 cup sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; 1 egg; 1 cup 1% low-fat milk; 1 tablespoon stick margarine; 2 teaspoons vanilla extract; 2 cups sliced banana; 1 1/2 cups frozen reduced-calorie whipped topping, thawed; Chocolate curls

Servings: persons

1 1/4 cups gingersnap crumbs (about 25 cookies, finely crushed)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 egg white, lightly beaten
1 tablespoon stick margarine, melted
Vegetable cooking spray
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 egg
1 cup 1% low-fat milk
1 tablespoon stick margarine
2 teaspoons vanilla extract
2 cups sliced banana
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Chocolate curls

1
Combine first 3 ingredients in a small bowl; stir well. Add 1 tablespoon of egg white (discard remaining egg white) and 1 tablespoon melted margarine; toss with a fork until moistened. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325u00b0 for 20 minutes; let cool on a wire rack.
2
Combine 1/2 cup sugar, cornstarch, salt, and egg in a large bowl; stir well with a wire whisk, and set aside.
3
Heat milk over medium-high heat in a medium heavy saucepan to 180u00b0 or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Add 1 tablespoon margarine, and cook over medium heat 4 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Place pan in a large ice-filled bowl for 25 minutes or until egg mixture cools to room temperature, stirring occasionally.
4
Remove pan from ice. Fold in the sliced banana, and spoon mixture into prepared crust. Spread whipped topping evenly over filling, and top with chocolate curls. Cover loosely, and chill 4 hours.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 cups gingersnap crumbs (about 25 cookies, finely crushed), 2 tablespoons sugar, 1/2 teaspoon ground cinnamon, 1 egg white, lightly beaten, and more.

Yes, Banana Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Cream Pie

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