Banana Cream Pie, Low Fat Recipe

This recipe is all about making good for you, velvety pie dessert in a blink of an eye. Found in the pantry pack of wafers, bananas in the fruit basket and whip cream in the fridge. How about Banana cream pie? Not a huge fan of pie thick floury crust, they give me heartburn so I tried to avoid them. Few posts in a back I made lovely cake with chestnuts and used grahams for the crust. Why not to use wafers for the crust? Pie is done, it is easy and fabulous recipe and has only few grams of fat and what heartburn?
Anyway, fresh fruit, wonderful vanilla cooked cream and fresh whip on the top. Chilled and ready to serve. Can last up to few days in the fridge.


For the crust

1 pack of vanilla or plain wafers
1 teaspoon of butter
1/4 cup non fat milk

For the cream filling

1/2 cup brown sugar
1/3 cup whole wheat flour
1 cup non fat milk
1 cup water
3 egg yolks
1 tea spoon organic vanilla bean sugar
2 large bananas
1 cup fresh whipping cream

To prepare the crust use your food processor, grind the wafer cookies and transfer to the mixing bowl. Add melted butter and milk. Work with spatula till you get dough like mixture.
With help of silicone spatula and hands too nicely and evenly spread the dough into the baking pie or tart dish.

Preheat the oven to 350 F and bake the crust for 5 minutes top.

When done set aside.
To prepare the filling, in a medium saucepan whisk together flour and sugar.

Add milk and water and heat over medium heat. When mixture begins to simmer and cream starts to thickens, remove the pan from the heat
Separate eggs yolks from whites and keep the whites for next morning, egg white omelette maybe?

Stir the yolks, add table spoon of hot mixture and quickly add to the cream. Simmer for several minutes till creamy and bubbly.

Add vanilla sugar.

Slice bananas to thin cuts, spread them over crust.
Sprinkle with vanilla sugar.

Pour the warm filling over fruit and level the cream.
Leave in refrigerator for at least 30 minutes to set.

In the meantime whip the whipping cream and spread over the pie. If you can’t wait to try it, like I couldn’t, you can serve it momentarily, otherwise pie can rest in fridge till tomorrow after lunch. Super yummy. I love the crust it has added crunch to it. Light,creamy and for all banana lovers great dessert to enjoy!
Bananas are healthy fruit. They are packed with: potassium, dietary fiber, Vitamin C, Vitamin B and 5g of protein.
Now, I have to make something salty…. for the next post. Thanks for looking!


  1. This looks delicious and it is amazing that it is low fat. Any recipe that can get together the flavors of a banana cream pie and keep it low fat is a winner! Glad I stopped in for this one-saved so I can save some calories and enjoy these flavors. Thanks-great post!

  2. I would never thought using wafers…what a lovely idea Irena! Banana cream pie is one my favorite desserts and usually I use honey graham crackers…I want one slice right now:))

    Zelim ti predivan dan!

  3. So interesting your crust with thin wafers…the pie sure looks awesome, my husband loves banana cream pie…he would die for a slice of this one.
    Hope you are having a wonderful week Irena 🙂

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