Lightened-Up BANANA CREAM PIE * microwave ~ from scratch * filo or pie crust * sugar or sugar-free * can be dairy-free * lower in calories, carbs & cholesterol * can be gluten-free

This is a creamy banana pie, with pudding made from scratch in the microwave.  I used about half a box of frozen fillo dough (which had gotten hard and crumbly), but you could use a regular pie crust instead.  ** I used Silk unsweetened Almond Milk (only 30 calories, dairy-free, sugar-free), but you can use any milk that you want **  There's 1 whole egg in here, rather than 3 egg yolks as in most recipes (so no leftover egg whites, and less cholesterol). ** The pie in the photos has regular white and brown Splenda in it (so it's sugar-free). **

I didn't put the traditional sliced bananas on the bottom, because my husband just likes the creamy custard, but you could certainly slice a fresh banana and put it on the bottom of the baked crust.

If you want a gluten-free version, don't make any crust and put the banana cream pudding into individual serving cups.  Refrigerate and serve.


Lightened-Up BANANA CREAM PIE

1/2 cup granulated sugar (or equal amount regular white Splenda)
1/4 cup brown sugar (or equal amount brown Splenda)...............1 egg
2 TB cornstarch...................................................................... 1 tsp. lemon juice
1/4 tsp salt ………………………………………………………... 2 cups milk
2 TB butter..............................................................................4-5 drops yellow food coloring
2 very soft (or thawed, frozen) bananas....................................1 tsp. vanilla extract
***
about 1/2 package filo dough (thawed and crumbled) or pie crust
buttery non-stick cooking spray
***

Preheat oven to 375.  Spray a 9" or 10" pie pan with buttery non-stick spray.  Crumble up the thawed & dried filo dough and press it against the sides and bottom of the pie pan.  Spray generously with more buttery non-stick cooking spray. * If you're using a pie crust, prick it all over with a fork, and spray with buttery spray ** Bake about 11-14 minutes, or until it's golden brown.  Take out and put onto a rack to cool, while you make the filling.

I just stick old bananas into the freezer (in their peel).  The peel will turn black, but the banana is fine inside.  I put 2 frozen bananas into a bowl to thaw out (they'll weep as they thaw, so the bowl catches drips) for at least 30 minutes (if you forget to thaw them, stick them into the microwave for about 20-25 seconds).  Then, if you snip off the peel, the bananas should just squirt right out and be soft and creamy.  Mash them up with the lemon juice and set aside.

Whisk together the sugars (Splendas), milk, cornstarch, and salt in a 3-qt bowl (I use a giant Pyrex measure) and microwave for 5-6 minutes (whisking at 2 to 2-1/2 minute intervals).   Pudding should be thick and smooth. 
 
Meanwhile, lightly whisk egg in a small bowl.  Add about 1-2 TB of hot pudding and whisk into egg.  Then whisk the egg mixture into the rest of the pudding (This is called "tempering" and will prevent scrambled eggs in your pudding.)  Microwave another 1-3 minutes (check after 1 minute).   Remove from microwave and whisk in the butter, vanilla, food coloring and bananas, until the butter melts.  Pour your banana pudding into the cooled crust and refrigerate.

You can top it with dollops of Cool Whip (including sugar-free) or make your own whipped cream (beat about 1 cup of heavy whipping cream with about 1/4 cup powdered sugar and 1/4 tsp. vanilla extract, until stiff peaks form).