"If you love banana cream pies you'll just adore this show-stopping low carb pie. Just proves you don't have to give up the good stuff to live low carb.
You'll really enjoy this fast & easy version of Grandma's favorite banana cream pie because it's not only easy to make, its truly a banana lover's dream."
1/2 Cup Carb Counters™ Bakesquick™ - 1LB
1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
1 Stick Unsalted butter (1/2 cup - Melted)
1 Chilled Banana, not too ripe (Sliced - medium/large)
2 Tablespoons Egg Beater's ™ product
1 - 1/2 Cups Hot water
1 Cup Whipped cream, sweetened with low carb sweetener equal to 1 tablespoon of sugar (For cream topping)
Preheat oven to 375º.
For Pie Crust:
In small bowl, combine Bakesquick™, 1/4 cup packed Whip it Up™ and the melted butter. Stir with fork, and spread in bottom of 9" pie pan.
With a piece of plastic wrap, press the crust down to cover the bottom and sides of your pie pan.
Bake for 8-10 minutes until light golden brown.
Cool and set in fridge.
Low Carb Pie Crust
For Pie Filling:
In a medium size bowl, place 3/4 cup packed Whip it Up™.
Slowly whisk in 1-1/2 cups of hot water slowly to mix. Continue to whisk vigorously for a minute more until mixture is smooth and creamy.
Add Egg Beaters™ and whisk in until well blended. Place filling in bowl in freezer for 30 minutes, or just until chilled.
Cook's Tip: To keep bananas from browning... If you are not planning to eat this pie in a day or so… soak the chilled slices in 3 Tablespoons lemon juice (bottled is fine) with 1/4 cup water for 5 minutes. Drain and toss slices with low carb sweetener equal to 1 Tablespoon sugar before placing in pie.
Layer bottom of the baked pie crust with the bananas. Spoon filling over bananas and chill in fridge for 1 hour.
Top with sweetened whipped cream before serving. Store chilled.
Pie may be frozen for up to 1 month. Makes 7 servings, 6 net carbs per serving.
Luscious Low Carb "Almost No Bake" Banana Cream Pie
Variations:Non pasteurized eggs: To use eggs in place of the pasteurized egg substitute, use 2 egg yolks and bake in 350° oven for 15 minutes. Note: Bananas will turn brown.