Luscious Low Carb ‘Almost No Bake’ Banana Cream Pie Recipe

Luscious Low Carb “Almost No Bake” Banana Cream Pie Recipe

"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."




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

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.

Meringue-Topped Version:

Beat 3 egg whites until soft peaks form. Gradually add low carb sweetener equal to 1 Tablespoon sugar.

Spoon meringue onto pie, with spoon seal to the edges of pie crust and bake at 350° for 13-15 minutes until
peaks are golden brown.

Gluten Free Version:

For gluten free version, use Carb Counters™ Graham Cracker style pie crust
or other gluten free pie crust of your choice.

Low Fat Version:

Use meringue-topped egg whites in place of whipped cream and a prepared and baked Carb Counters™ Press 'n Bake pie crust in place of the Bakesquick™ crust above.
Luscious Low Carb "Almost No Bake" Banana Cream Pie
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