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Guilt-Free Banana Pudding Pie

(4 Votes)
Guilt-Free Banana Pudding Pie
SERVES
14
CHILL TIME
2 Hr
COOK TIME
15 Min

When you're ready to indulge in a well-deserved dessert our Guilt-Free Banana Pudding Pie will really hit the spot. Because there's less sugar than there is in the traditional version of this normally super-sweet dessert, you're able to enjoy it just like everyone else.

What You'll Need

  • 1/2 an (11-ounce) package reduced-fat vanilla wafers
  • 3 large ripe bananas, sliced
  • 2 cups whole milk
  • 7 tablespoons sugar, divided
  • 2 tablespoons self-rising flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 eggs, separated

What to Do

  1. Preheat oven to 400 degrees F. Coat a deep-dish pie plate with cooking spray.
     
  2. In the pie plate, layer half the vanilla wafers followed by half the banana slices. Repeat layers one more time; set aside.
     
  3. In a large saucepan, combine the milk, 5 tablespoons of sugar, the flour, vanilla extract, salt, and egg yolks. Cook over low heat about 10 minutes, or until thickened, stirring constantly. Pour  pudding mixture over top of bananas.
     
  4. Beat egg whites until soft peaks form. Add remaining sugar slowly to the egg whites and continue beating until stiff peaks form. Spread meringue over the top of the pudding mixture.
     
  5. Bake 5 to 7 minutes, or until golden. Let cool, then chill at least 2 hours before serving.
     

Notes

  • To find even more great-tasting diabetic-friendly recipes, as well as the complete nutritional information for this recipe, click here! We've got all kinds of tips and tricks for managing your diabetes diet.

Nutritional InformationShow More

Servings Per Recipe: 14

  • Amount Per Serving % Daily Value *
  • Calories 136
  • Calories from Fat 32
  • Total Fat 3.6g 6 %
  • Saturated Fat 1.3g 7 %
  • Trans Fat 0.0g 0 %
  • Protein 3.0g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 36mg 12 %
  • Sodium 104mg 4 %
  • Total Carbohydrates 24g 8 %
  • Dietary Fiber 1.0g 4 %
  • Sugars 16g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Not always easy but I've learned to make my own substitutes to make recipes healthier. Use low-fat or fat-free canned evaporated milk or original, no sugar added almond milk instead of whole milk and cream in all recipes. For this recipe you might want to experiment adding a little water and natural vanilla extract to the evaporated milk. Use the bare minimum amount of crumbs to cover just the bottom of the pie pan, after greasing it with Pam or a tiny amount of coconut oil Add a lot of spices to all of your recipes they're very healthy and studies prove you'll want a smaller portion. I prefer gingersnap crumbs to vanilla cookie crumbs for the same reason. Then add a low-glycemic fruit to the bananas to stretch them.

I have to chime in on you calling this guilt free and skewing it as diabetic friendly. Everything the previous poster had said about how wrong that is is completely true. I will also add to that. Unless one must chose between keeping carb content or fat content down, it's healthier for a diabetic to avoid low fat products. Why? Because they have to substitute something when they remove the fat so replace the lost flavor. That's normally sugar and raises the carb count even higher. Nice recipe. I miss bananas. I'd have loved this recipe if it wasn't a glycemic nightmare. Please...I love your site and want to continue to visit it. But you really need to increase your knowledge so your diabetic postings are more responsible.

I crushed the wafers and added some melted butter for a vanilla wafer crust. Then a I did a layer if bananas. Next I used half the pudding on the bananas and repeated bananas and pudding. Then put the beaten egg whites on top for a fantastic pie. I've made banana cream pies before, but never used vanilla wafers. THANKS for the idea.

I haven't made this but I'm sure it's delicious. What I object to is the health lecture about diabetes and then you make a recipe that is completely WRONG and totally unhealthy to a diabetic. What's wrong with it? Well let's see, the cookies, full of carbs and sugar regardless of being lowfat, the flour, the WHOLE milk which will more than make up for the fat lost in the cookies, the sugar, and the ripe bananas which as a fruit are high on the glycemic index. Could this have been richer, sweeter, and more fattening? Sure, but this is all wrong for a diabetic to consume. Irresponsible.

I made it , and I love it .......Thank you

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