Skinny Creamy Tropical Banana Pie Recipes

SKINNY CREAMY TROPICAL BANANA PIE

Steps:

• 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.
• 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.
• 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.
• To serve, spoon whipped topping onto pie and, if desired, top with additional toasted coconut.
• 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.

HEALTHY LOW FAT BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• 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.
• 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.
• 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.
• 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.