One thing in life that makes you feel, just plain good is, PIE! It’s very fitting that we should dedicate a whole day to celebrate pie, so today has been deemed National Pie Day, in honor of the famous desserts. One of my fondest memories as a child was sitting through dinner at my grandparents, knowing if I ate my meal I would be presented with a slice of delicious homemade pie! Those wonderful days when Grandma would say, “We are having banana cream pie today”, would make me happier than a kid in a candy shop! Although, I cannot share my grandmother’s famous banana cream pie recipe, I would like to share with you this easy, healthy and delicious banana cream pie! Enjoy

Chelsea Griffith
1(866) 735-0921 Ext 104

Healthy Low Fat Banana Cream Pie
Servings: 8

24 graham cracker squares (12 full sheets)
4 tablespoons butter, softened
1 1/2 teaspoons unflavored gelatin (one envelope)
3 tablespoons boiling water
1/3 cup sugar, plus
1/2 teaspoon sugar
3 tablespoons all-purpose flour
2 egg yolks
1 1/2 cups low-fat milk
1 teaspoon vanilla extract
2 cups sliced bananas (about 3 medium bananas)
1 medium banana
1/4 cup whipping cream
1/2 teaspoon sugar

1-Preheat the oven to 350 degrees F.

2-Spray a 10-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 2 tablespoon of water, and process until the crumb clumps together. Do not over process. Press the crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake for 10 minutes, then let cool.3-In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and egg yolks together. Add the egg yolk and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for about 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and the gelatin. Cut up the extra banana and using a hand blender blend it into the pudding mixture. Set aside to cool slightly.4-Arrange the sliced bananas in layers on the graham cracker crust and pour the pudding on top. Carefully cover with plastic wrap. Place in the refrigerator until the pudding has set, about 3 hours.
5-Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

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