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Banana-Strawberry Cream Pie
Source: dLife

A strawberry twist on a classic banana cream pie.

Rating:
Prep Time: 5 hours
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 249.5
Total Carbs 40.2 g
Dietary Fiber 1.2 g
Sugars 19.1 g
Total Fat 8.0 g
Saturated Fat 3.1 g
Unsaturated Fat 0.3 g
Potassium 41.7 mg
Protein 5.4 g
Sodium 250.8 mg
Dietary Exchanges
1 1/2 Fat , 1 Fruits , 1/2 Meat , 1/2 Milk , 1 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  Crust, pie, extra large, frozen, 9 5/8"
0.3333 cup  sugar
0 1/4 cup  cornstarch
2 tbsp  white all purpose flour
0.3333 tsp  salt
2 1/2 cup  fat free milk
3 each  raw egg yolks
1 oz  vanilla extract
0 1/4 oz  ground cinnamon
0.3333 tsp  ground nutmeg
1 cup  fresh sliced strawberries
2 each  Banana, medium, fresh
Directions
  1. Prepare pie crust and bake as directed.
  2. Combine sugar, cornstarch, flour, and salt in a pot; whisk in milk. Heat to boiling. Whisking continually, boil for 1 minute.
  3. Mix 1/2 cup of hot mixture into egg yolks; add mixture back into pot. Whisking continuously, cook over low heat until thick. Remove pot from heat and mix in vanilla, cinnamon, and nutmeg. Let cool to room temperature, stirring often. Chill 1 to 2 hours.
  4. Reserve 4 to 6 strawberry slices. Cut 1 to 1 1/2 bananas and lay in crust with the rest of the strawberries. Pour custard on top and chill 4 to 6 hours. Top with the rest of the sliced bananas and strawberries.

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