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Diabetic Banana Cream Pie


Diabetic Banana Cream Pie recipe















1 each vanilla wafer crumbs
pie crust
1 ½ teaspoons gelatin, unflavored
¼ cup water
1 ½ cups milk, skim
¼ cup all-purpose flour
½ cup milk, skim
2 large eggs
3 tablespoons sugar
1 ½ teaspoons vanilla extract
1 pound bananas


Prepare pie crust and chill 2 hours or longer before filling. Soak gelatin in cold water and set aside. Heat 1½ cups of milk in the top of a double boiler over simmering water. In a small bowl combine flour, salt and ½ cup of cold milk; mix until smooth and without lumps. Slowly pour ½ cup of the hot milk into the bowl with the flour mixture; stir to mix well.

Then slowly pour contents of the bowl back into the pot of hot milk. Cook and stir over simmering water until thick and smooth. Pour mixture slowly on top of beaten eggs, stirring constantly. Return to top of double boiler. Cook and stir over simmering water about 4 minutes; remove from heat. Add gelatin, sweetener and vanilla; mix well to dissolve gelatin. Cool and chill until mixture begins to gel.

Peel bananas, slice thin and measure 1½ cups. Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top. Arrange remaining ½ cup sliced bananas on top and garnish with the vanilla crumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2 to 3 hours, until set and firm.

To serve, cut into eight equal pieces. 9" pie = 8 servings


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 12411% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 50mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 9%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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