Low-Fat Banana Cream Pie
Prep time: 1 hour 20 mins
Total time: 1 hour 20 mins
  • 12 chocolate sandwich cookies (can substitute graham cracker crust)
  • 2 tbsp butter, melted
  • 4oz light cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp confectioners' sugar
  • ⅓ cup non-fat milk
  • 2 small bananas (or 1½ large)
  • ¼ cup light Cool Whip
  • Light whipped cream and sliced almonds for topping
  1. In a KitchenAid 5-speed hand blender or food processor, grind the chocolate sandwich cookies down to fine crumbs (or graham crackers if using these instead).
  2. Add the crumbs to a pie dish, along with melted butter.
  3. Mix together with a fork until the cookie crumbs are completely wet, then press against the pie dish to form the crust.
  4. Refrigerate for 15 minutes.
  5. In the meantime, add all of the filling ingredients to a stand mixer and mix (or beat with electric beaters) until smooth, about 4 minutes.
  6. Transfer filling to pie crust and freeze for 1 hour, or until filling is firm.
  7. Store in the freezer until ready to serve, then set out for 20 minutes before cutting.
  8. Top with light whipped cream and sliced almonds.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/low-fat-banana-cream-pie/