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Carb Counters™ Best Tasting Sugar-Free Banana Cream Pie

Carb Counters™ Best Tasting Sugar-Free Banana Cream Pie

  • July 22, 2014
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Meal Type: Dessert


If you want that old fashioned banana cream pie, this is the recipe. No one will know it's carb controlled; all natural, with no sugar alcohols or polydextrose. See the Gluten Free option, also.


1 Home Made Press n' Bake™ Low Carb Pie Crust Mix
2 Large or Extra Large Eggs (separated)
1/4 teaspoon Salt
1 tablespoon Thick It Up™ Low Carb Thickener
1/2 Cup and 2 Tablespoons Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
1 1/2 cup Water
3/4 cups Whipping Cream
1 tablespoon Butter
1 teaspoon Vanilla
1 Large Banana (chilled and not so ripe)


Place egg yolks in medium size bowl and stir with fork. Set aside. Place egg whites in medium-large bowl. Set aside.

In medium sized saucepan, place salt, Thick It Up™ and 1/2 cup Spoonful™ Sugar Replacement. Whisk to blend well.

Turn stove top heat to medium and slowly whisk in water and whipping cream. Stir with spoon constantly, until mixture thickens and boils (5 minutes). Slowly stir half of saucepan mixture into egg yokes in bowl. Stir well and spoon egg yoke mixture back into saucepan. Stir and boil for one minute. Remove from heat. Blend in butter and vanilla. Cool mixture, stirring occasionally.

Place filling in bowl and chill along with the baked pie crust and banana for one hour*. Slice the bananas and spoon 1/3 of the filling evenly into the pie crust and spread the banana slices in single layer over the filling. Top with remaining filling and smooth top evenly with spoon. Top with whipped cream or the baked meringue as shown. Makes 8 servings, 4 net carbs per serving.

*If the pie will be eaten in a couple of days, this step may be omitted. It is to help keep the bananas from blackening.


For Baked Meringue:

Preheat oven to 425 degrees. Whip the egg whites on high until shiny stiff peaks form (4-5 minutes). Fold in the remaining two Tablespoons Spoonful™ Sugar Replacement. Spoon filling into baked pie crust and lightly spoon meringue over top of pie. Bake for 7-9 minutes, until tips of meringue are golden brown. Cool for 15 minutes and then chill pie.

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