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Skinny Creamy Tropical Banana Pie

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  • Prep 45 min
  • Total 5 hr 0 min
  • Servings 10
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88% less sat fat • 33% less sugar than the original recipe. Running short on time? Skip the crust and make only the filling for a delicious coconut and banana pudding dessert.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Creamy Tropical Banana Filling

  • 1/4 cup sugar or sugar substitute equivalent to 1/4 cup sugar; follow package directions to use product amount equivalent to 1/4 cup sugar)
  • 1/4 cup cornstarch
  • 1 1/2 cups fat-free milk
  • 1 can (12 oz) evaporated fat-free milk
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 3 tablespoons flaked coconut, toasted
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon rum extract or vanilla
  • 2 medium bananas, sliced
  • 1/2 container (8 oz) frozen fat-free whipped dessert topping, thawed
  • Flaked coconut, toasted (optional)

Gold Medal™ Flour Baked Oil Pastry

  • 1 1/3 cups Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cooking oil
  • 3 tablespoons fat-free milk
Make With
Gold Medal Flour

Steps

  • 1
    For filling: In a heavy medium saucepan, stir together sugar and cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
  • 2
    In a medium bowl, gradually stir about 1 cup of the hot mixture into egg. Return all of the egg mixture to saucepan. Cook and stir over medium-low heat for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut, the vanilla, and rum extract. Set aside to cool for 30 minutes, stirring occasionally.
  • 3
    Arrange bananas in the bottom of the Gold Medal™ Flour Baked Oil Pastry. Pour in cooled filling. Cover surface with plastic wrap. Chill for 4 hours.
  • 4
    To serve, spoon whipped topping onto pie and, if desired, top with additional toasted coconut.
  • 5
    Gold Medal™ Flour Baked Oil Pastry: Preheat oven to 450°F. In a medium bowl, combine 1 1/3 cups Gold Medal™ all-purpose flour and 1/4 teaspoon salt. Using a fork, stir 1/4 cup cooking oil and 3 tablespoons fat-free milk into flour mixture. If necessary, stir in an additional 1 tablespoon milk to moisten (dough will appear crumbly). Form dough into a ball. On a lightly floured surface, slightly flatten dough ball. Roll dough from center to edge into a 12-inch circle. Carefully roll pastry circle around rolling pin. Carefully transfer pastry to a 9-inch pie plate (pastry will be very tender). Ease into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under pastry edge and crimp as desired. Prick pastry all over with a fork. Line with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden.

Nutrition

240 Calories, 6g Total Fat, 5g Protein, 34g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
50
Total Fat
6g
0%
Saturated Fat
1g
0%
Trans Fat
0g
Cholesterol
2mg
0%
Sodium
110mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
1g
0%
Sugars
12g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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