Lighter Banana Cream Pie – a delicious recipe with Pie Crust, Cornstarch, Milk, Eggs, Vanilla, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375u00b0F. If needed, prepare and bake the pie shell; let cool.
2
Mix 2 tablespoons cane sugar and cornstarch in a 2-quart saucepan. Gradually stir in milk. Cook over medium heat, whisking constantly, until mixture thickens and boils.
3
Separate eggs; place yolks in a small bowl and place whites in a large metal bowl for the meringue later. Stir 2 or 3 tablespoons of hot mixture into the egg yolks while whisking. Pour yolks back into the milk mixture. Stir in vanilla and butter. Heat to boiling, stirring constantly, for 1 minute. Set aside.
4
Peel and slice bananas. Arrange in the cooled pie crust. Evenly pour the custard over the bananas.
5
Prepare the meringue. (Always use clean, dry beaters and a metal or glass bowl, not plastic, for a successful meringue). Add cream of tartar to the egg whites. Beat on high until soft peaks form. Add remaining 1 teaspoon (or 1/3 tablespoon) cane sugar and continue beating until stiff peaks form.
6
Spoon meringue evenly over the custard filling. Bake at 375u00b0F for 12 to 15 minutes or until meringue is nicely browned.
7
Let cool and refrigerate several hours.
476
kcal
Calories
13
g
Fat
78
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 whole 9 Inch Baked Pie Crust, 2-1/3 Tablespoons Cane Sugar, Divided, 2 Tablespoons Cornstarch, 2-1/2 cups Skim Milk, and more.
Yes, Lighter 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.
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