Healthified Creamy Tropical Banana Pie

Healthified Creamy Tropical Banana Pie

Healthified Creamy Tropical Banana Pie
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total prep
88% less sat fat • 33% less sugar than the original recipe. Running short on time? Skip the crust and make only the filling for a delicious coconut and banana pudding dessert.

Ingredients

  • 1/4 cup sugar or sugar substitute equivalent to ¼ cup sugar; follow package directions to use product amount equivalent to ¼ cup sugar)
  • 1/2 container (8 oz) frozen fat-free whipped dessert topping, thawed
  • Flaked coconut, toasted (optional)
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cooking oil
  • 3 tablespoons fat-free milk
  • 1/4 cup cornstarch
  • 11/2 cups fat-free milk
  • 1 can (12 oz) evaporated fat-free milk
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 3 tablespoons flaked coconut, toasted
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon rum extract or vanilla
  • 2 medium bananas, sliced

Directions

  • For filling: In a heavy medium saucepan, stir together sugar and cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
  • In a medium bowl, gradually stir about 1 cup of the hot mixture into egg. Return all of the egg mixture to saucepan. Cook and stir over medium-low heat for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut, the vanilla, and rum extract. Set aside to cool for 30 minutes, stirring occasionally.
  • Arrange bananas in the bottom of the Flour Baked Oil Pastry. Pour in cooled filling. Cover surface with plastic wrap. Chill for 4 hours.
  • To serve, spoon whipped topping onto pie and, if desired, top with additional toasted coconut.
  • Flour Baked Oil Pastry: Preheat oven to 450°F. In a medium bowl, combine 11/3 cups all-purpose flour and 1/4 teaspoon salt. Using a fork, stir 1/4 cup cooking oil and 3 tablespoons fat-free milk into flour mixture. If necessary, stir in an additional 1 tablespoon milk to moisten (dough will appear crumbly). Form dough into a ball. On a lightly floured surface, slightly flatten dough ball. Roll dough from center to edge into a 12-inch circle. Carefully roll pastry circle around rolling pin. Carefully transfer pastry to a 9-inch pie plate (pastry will be very tender). Ease into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under pastry edge and crimp as desired. Prick pastry all over with a fork. Line with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden.

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