Best 6 Diabetic Banana Cream Pie Recipes

EASY BANANA CREAM PIE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.

BANANA CREAM PIE (DIABETIC)

Steps:

• Mix pudding and milk in a medium bowl.
• Stir 1 1/2 minutes with a wire whisk.
• Gently fold 1 cup of Cool Whip Free into pudding mixture.
• Fold in banana slices.
• Top with remaining Cool Whip Free.
• Cover and chill at least 30 minutes.

DIABETIC BANANA CREAM PIE

Steps:

• Sprinkle gelatin packets into 1/4 cup of the cold skim milk.
• Heat remaining skim milk and add the gelatin mixture to it, stirring, over low heat, until dissolved.
• Beat the egg yolks and add to the warm mixture, stirring constantly.
• When mixture thickens, add Splenda and remove from heat.
• Add vanilla and banana extracts and mix.
• Pour half of this mixture into an 8 inch pie plate.
• Arrange sliced bananas on top of that and then cover that layer with the rest of the pie mixture.
• Set aside and prepare meringue topping.
• In a bowl, beat the egg whites until frothy.
• Add the rest of the meringue ingredients and beat until stiff.
• Pile this topping on top of the pie and put under broiler until golden brown, watching carefully not to burn.
• Remove from oven and chill at least 4 hours before serving.

BANANA CREAM PIE I

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.

BANANA CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

NO BAKE, EASY BANANA CREAM PIE (DIABETIC) 4 INGREDIENTS

Steps:

• In a mixing bowl combine pudding mix and milk and mix well.
• Fold in 2 cups of the cool whip and mix.
• Pour into pie crust and sprinkle toasted coconut on top and chill pie until pudding sets.