6/1/14

Sugar Free Banana Cream Pie


For the record, I probably should take a better picture- as the one I snapped quickly on my iphone was when the pie was still warm, but it smelled so good I couldn't wait to have a piece!  It's now completely chilled, having been in the refrigerator for about 6 hours and it's set up perfectly.  But...  my recipe site isn't to impress people with great photos.  It's primarily a site for me and my kids to easy and quickly find and make our favorite recipes.

So... just imagine the warm banana cream pie in the photo above is now completely chilled and set up beautifully - and now that I've had 2 pieces I can tell you it's a good thing I wrote down what I did when I made this one, because it's a keeper!

The banana's naturally have about 17 grams of sugar in them so although I don't often eat them or use them, I had 3 to 'use up' that were getting over ripe.  I decided a completely sugar free pie crust and filling would offset the natural sugars in the bananas.  I also decided to try a brand new-to-me product; Dixie Diner Carb Counters Thick It Up Low Carb Thickener. I bought mine through Netrition, but I just checked and you can find it on Amazon too (Thick-It-Up Low Carb Food Thickener)

Banana Cream Pie - Sugar Free

2 c half and half
1 c heavy cream
1 1/2 t Thick-it-Up (if you don't have then try 1 t xanthan gum)
2 t vanilla
3 eggs
2 egg whites (leftover from the pie crust)
1 c Xylitol based sweetener (I used Ideal No Calorie Sweetener mixed with some Ideal Brown No Calorie Sweetener)
dash salt
3 bananas
1 baked and cooled crust (see my no flour option; here)

Blend all together with a whisk in a bowl.  Transfer to a heavy saucepan on the stove and over medium low heat, heat and stir until starts to thicken.  As soon as it starts to 'almost' want to boil, turn the heat down;  do not boil it as it's got heavy cream and eggs in it.  But keep it just wanting to simmer, whisking until it is thickened.  Set aside and let cool for about 10 minutes while you slice the banana's into the bottom of a cooled pie crust.  Pour the custard over and tap the pie tin on the counter to release air bubbles and settle the custard around the bananas.  Cover with plastic wrap and refrigerate.  Chill for at least 4-6 hours before serving.






Mixing ingredients

Heating to thicken

Slice the banana's while the custard cools a few minutes


Pour over the banana's and tap on the counter to settle before chillding

Here is the Thick-It-Up product from Netition I tried - but I see it's also available at Amazon.












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