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This recipe is based on one found on the Food Network website but after I made it a few times I tweaked it and it’s even better. This is so good, super easy and best of all guilt free because it’s low in fat and calories because there is no cream in it. You won’t miss it though – it’s full of real banana flavor. For even more savings on fat and calories use a real dairy light whipped cream from a can. If you don’t have a hand blender just mash the extra banana with a fork and mix it well into the pudding. Time to make stated does not inlude chilling time.
- cooking spray
- 24 graham cracker squares (12 full sheets)
- 4 tablespoons butter, softened
- 1 1⁄2 teaspoons unflavored gelatin (one envelope)
- 3 tablespoons boiling water
- 1⁄3 cup sugar, plus
- 1⁄2 teaspoon sugar
- 3 tablespoons all-purpose flour
- 2 egg yolks
- 1 1⁄2 cups low-fat milk
- 1 teaspoon vanilla extract
- 2 cups sliced bananas (about 3 medium bananas)
- 1 medium banana
- 1⁄4 cup whipping cream
- 1⁄2 teaspoon sugar
- 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.