Last holiday I made the mistake of buying a fancy Banana Cream Pie for my hubby. Ken pronounced it far too sweet. So, for Valentine’s Day I made his favorite without sugar! Don’t worry, it is still deliciously sweet, as it should be. The secret? NuNaturals Tagatose replacing sugar teaspoon for teaspoon!
1 cup graham cracker crumbs
4 Tbsp. melted butter
2 Tbsp. NuNaturals Tagatose (I was using NuStevia Prebiotic Powder and that works great too!)
Mix together and press in pan.
Bake at 350 degrees for 5-6 minutes till brown as you like (I did 5 min)
¼ cup NuNaturals Tagatose
2 Tbsp. Cornstarch
1-1/2 cups milk
1 egg separated
Topping: 1 egg white, scant 1/16 tsp. Cream of Tartar, ½ tsp. NuNaturals Tagatose
Mix first three ingredients in pan and cook on med to med-high until thick, stirring frequently. Takes about 5 minutes
Scoop out about ¼ cup hot pudding (I used measuring cup), and add to the egg. Whip together.
Repeat – (Scoop out about ¼ cup hot pudding (I used measuring cup), and add to the egg. Whip together.)
Add the egg yolk pudding mixture back to the remaining pudding in the pan. Stir together and cook on low for 1 minute.
Slice ½ of banana and layer slices on bottom of baked crust.
Pour pudding over
Slice remaining ½ banana and lightly press slices on top of filling
Sprinkle cream of tartar over egg white. Whip until thick and fluffy, add the ½ tsp. NuNaturalsTagatose a sprinkle at a time.
Spread topping over pie and brown at 380 degrees about 3 minutes
For one regular 8” pie, double the filling recipe. We prefer 1-1/2 times the crust recipe – depends how thick you like it.
I left them cooling on the cupboard to come up and post this –
Hopefully I can get a picture of a slice before they are gone!
Happy dessert without the insulin spike!