Pie Got You, Babe

Serving Size: 1 slice
Calories: 163
Fat: 4.5g
Sodium: 216mg
Carbs: 31.5g
Fiber: 4.5g
Sugars: 13g
Protein: 2g

PointsPlus® value 4*

HG Sweet Alternative! Prefer plain sugar only? Swap the Splenda (in the crust and filling) for equal amounts of additional granulated sugar. Then each serving will have 200 calories, 41g carbs, 23.5g sugars, and a PointsPlus® value of 5*.

Knock, knock! Who's there? Banana. Banana who? Banana cream pie. Um, banana cream pie who? BANANA CREAM PIE THAT'S WAY LOWER IN FAT & CALORIES THAN TRADITIONAL BANANA CREAM PIE, that's who! Get ready for fluffy, sweet, creamy bananaliciousness...

Ingredients:
Crust
1 cup Fiber One Original bran cereal

2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces

3 tbsp. Splenda No Calorie Sweetener (granulated)

1/4 tsp. cinnamon
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)

Filling
1 banana
1/4 cup granulated white sugar
1/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup cornstarch
1/4 tsp. salt
2 cups light plain soymilk

1 1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 tsp. vanilla extract

Topping
1 cup Cool Whip Free, thawed
1 banana

Directions:
Preheat oven to 350 degrees.

Spray a pie pan lightly with nonstick spray and set aside.

To make the crust, place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add Splenda and cinnamon and set aside. 


In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave for 15 seconds, or until just melted. Add to the medium bowl and stir contents until thoroughly mixed.

Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press mixture into the edges and up along the sides of the pan. 




Bake crust in the oven for 10 minutes. Remove from oven and set aside to cool.

To make the filling, slice one banana into coins and set aside. Combine sugar, Splenda, cornstarch, and salt in a medium pot on the stove. Set temperature to medium-high heat and slowly add soymilk. Stirring constantly with a whisk, allow to come to a boil. (Don't raise heat to high.)

Once boiling, cook for about 4 minutes, whisking constantly, until thickened. Remove pot from heat, and add butter and vanilla extract. Stir until smooth. Set aside.

Immediately and evenly layer half of the banana coins over your crust and cover with half of the creamy filling; if needed, smooth the top with the back of a spoon. Repeat layering with remaining banana coins and creamy filling, smoothing the top as needed.

Refrigerate for at least 2 hours. Just before serving, evenly top pie with Cool Whip. Slice the second banana into coins and evenly layer over the Cool Whip. Slice pie into eighths and serve! (P.S. Refrigerate leftovers!)

MAKES 8 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.