Low fat Banana Cream Pie

• cooking spray
• 12 graham cracker squares (6 full sheets) I used chocolate
• 2 tbsp butter, softened
• 1 tbsp water
• 1 1/2 tsp unflavored gelatin
• 3 tbsp boiling water
• 1/3 cup, plus 1/2 tsp sugar
• 3 tbsp AP flour
• 2 egg yolks
• 1 1/2 cups 1 % low fat milk
• 1 tsp vanilla extract
• 2 cups sliced banana
• 1/4 cup whipping cream
• 1/2 tsp sugar

Preheat the oven to 350. Spray a 9 inch pie plate with cooking spray. In a food processor, process the graham crackers until finely ground. Add butter and 1 tbsp of water, and process until the crumbs clump together. Press crumb mixture into bottom of pie plate and about 1/2 inch up the sides. Bake in the oven for 10 minutes, the let cool.

In the meantime, make the filling. Put the gelatin in a small bowl, add 3 tbsp of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium mixing bowl lightly beat the milk and eggs until combined. Add the egg mixture to the saucepan and whisk so the flour and sugar dissolves. Cook over medium heat, stirring constantly for 7-10 minutes until mixture comes to a boil and has thickened. Remove from the heat and stir in the vanilla and gelatin. Stir to combine. Set aside to cool slightly.

You can either stir in the bananas to the custard mixture or arrange the sliced bananas on the graham cracker crust and pour the pudding/custard on top. Place in the refrigerator until the pudding has set, about 3 hours.

Using a glass mixing bowl (I usually put it in the freezer w/the beaters for about 10 minutes) whip the cream with an electric beater. When it is about halfway done, add 1/2 tsp of sugar, then continue whipping until fully whipped. Pour over the top of the pie. OR you could buy a container of low fat cool whip :) Enjoy!