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Easy Banana Cream Pie

Being diabetic doesn't stop me from having "sweets". This pie is simply delicious.—Lila Case, Bella Vista, Arkansas
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1-1/2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1/3 cup fat-free sour cream
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 3 medium firm bananas, sliced
  • 1 reduced-fat graham cracker crust (9 inches)

Directions

  • In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping.
  • Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.
Nutrition Facts
1 piece: 260 calories, 7g fat (5g saturated fat), 1mg cholesterol, 284mg sodium, 42g carbohydrate (0 sugars, 1g fiber), 4g protein.

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