No-Bake Banana Cream Pie
Votes: 4
Time: 3 hours 55 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 215, total fat 8 G., saturated fats 4 G., proteins 4 G., carbohydrates 32 G., fiber 1.5 G., cholesterol - mg, sodium - mg, sugar - G.
Calories 215, total fat 8 G., saturated fats 4 G., proteins 4 G., carbohydrates 32 G., fiber 1.5 G., cholesterol - mg, sodium - mg, sugar - G.
This delicious low-calorie cream pie won't leave you feeling guilty even after a slice with your afternoon tea. Unlike traditional cream pies, it contains much less whipped cream—it's just a little extra garnish—and it's lower in sugar. Ripe bananas, hidden in the filling, add a natural sweetness to the pie. The base of the pie is a mixture of crushed graham crackers and butter. The crust is topped with banana slices and filled with vanilla pudding, which will acquire a stunning velvety texture once the pie sets. Top the filling with a dollop of whipped cream and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 square graham crackers (6 whole sheets)
- 2 tbsp (30 g) butter, softened
- 1.5 tsp unflavored gelatin
- 3 tablespoons of boiling water
- 1/3 tbsp. + 0.5 tsp. Sahara
- 3 tbsp. flour
- 2 egg yolks
- 1.5 cups of milk with 1% fat content
- 1 tsp vanilla extract
- 2 cups sliced bananas (3 medium bananas)
- 1/4 cup whipping cream
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9-inch (22 cm) pie pan with cooking spray.
- In a food processor, crush the graham crackers. Add the butter and 1 tablespoon of water and pulse until the cracker crumbs begin to form lumps. Pour the mixture into the prepared pie pan and press it into the bottom and up the sides by 1/2 inch. Bake in the oven for 10 minutes, then let cool.
- Meanwhile, prepare the filling.Place the gelatin in a small bowl, add 3 tablespoons of boiling water, and stir until the gelatin dissolves. In a medium saucepan, combine 1/3 cup of sugar and flour. In a medium bowl, lightly whisk the milk and eggs. Add the egg mixture to the saucepan and stir until the flour and sugar dissolve.
- Cook over medium heat, stirring constantly, for 10 minutes, until the mixture comes to a boil and thickens. Stir in the vanilla extract and gelatin. Set aside to cool.
- Arrange banana slices on top of the crust and pour the pudding over it. Refrigerate for about 3 hours to allow the filling to set.
- Whip the cream with an electric mixer. About halfway through, add 0.5 teaspoon of sugar and continue whisking. Place the whipped cream in a plastic bag, squeezing it into one corner. Cut off this corner of the bag and pipe the whipped cream in a decorative pattern along the edge of the cake.
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