The Covered Dish - Low Sugar Banana Pie

When it comes to my family I so enjoy writing new dishes and creating recipes that my husband, Ervin, can enjoy as a diabetic. This past week I was thinking how good a banana cream pie would taste. The ticket however, was to make one Ervin could enjoy without worrying about the sugar content. I am super pleased to say modifications on my summer coconut cream pie recipe paid off!
One thing I did was eliminate the crust totally. After sugar research I found it could have been added without a great deal of extra sugar.
One issue about banana pies is how to control the browning of the bananas. I rinsed mine in lemon water & then patted them dry before putting them into the pie. Did it help? Yes, No, somewhat. The bananas on the cut line still browned regardless of my efforts. Those inside stayed pretty nice.
Let’s talk ingredients and sugars. On the pudding you will see we’ve used sugar free, instant pudding. The half and half has virtually no sugar content and neither does the cream cheese! The 1⁄2 cup of powdered sugar meant we had around 48-58 grams of carbohydrates in the entire pie. Or, 7-8 grams of carbs in one slice. I’m not a fan of artificial sweetener s, but, it could be used! The whipped cream was also sugar free. Notice only half of the whipped cream went into the pie. The remaining cool whip was used over the top, after filling the pie. One little thing I did do was put about 1-2 tablespoons of peanut butter into the last half of the whipped cream before putting it on the top of the pie. Bananas, I used 2 cut very thin. Now let’s talk crust.
If you make a traditional graham cracker crust you will be looking at 12-20 carb grams per slice. Another consideration is a nut, flour and butter crust.
Also to be considered is a vanilla wafer crust which would give you about 11 carbs per slice. Without the peanut butter you would be looking at roughly 19-20 carbohydrates in the pie. I think that’s pretty good, if the peanut butter was added you would only be looking at about 2-4 more carbohydrate grams.
A few thoughts about the ingredients and additions. The reason for powdered sugar in the pie is because it blends in so much nicer than granulated. You will be pleased with the outcome. Due to the bananas this will not be a freezer pie, only a refrigerator pie. When the pie was set you could cut it into a slice.
However; I like my fillings to be pretty firm so you could go back and stir a packet of flavor free gelatin into the powdered sugar , before bringing it into the recipe. Rum goes nicely against bananas. Forgo the peanut butter and use a little rum extract in the whipped cream topping. The first time you make the pie I would not add the mentioned gelatin. Give it a try first. Don’t forget this recipe would also be terrific in a parfait cup or a margarita glass.
I hope you enjoy the approach with the low carb pie. Ervin’s blood sugar stayed down after eating it and we did not see any kind of spike. I’m headed north to a friend’s in late August, and her spouse is also diabetic. I’m thinking this pie or the coconut one will be just the ticket! Simply Yours, The Covered Dish.

Low Sugar Banana Pie
1 small box (3oz. Approx.) sugar free, instant banana pudding
1 3⁄4 cups half and half
8 ounces cream cheese, divided
1⁄2 cup powdered sugar
8 ounces sugar free whipped cream.
2 bananas, sliced very thin.
Options: 1-2 tablespoons peanut butter or 1⁄2 teaspoon of chosen extract.
Make the pudding with the half and half. Follow instructions and allow it to firm. Soften cream cheese and work the powdered sugar into the cream cheese until smooth. Using a soft tool work the cream cheese mixture into the pudding. Use half of the whipped cream (cool whip) folding into the cream cheese and pudding. Fold in 2 thinly sliced bananas. I rinsed the bananas in lemon water, and then patted them dry before stirring them in.
Pour over a pre-baked crust or into a specialty glass for serving. Use the last half of the cool whip for a topping to spread over the pie contents. I put 1-2 tablespoons of peanut butter into the last half of cool whip before putting it over the top. Makes a 9 inch pie. 8 Servings. Refrigerate several hours before serving.