Diabetic Banana Cream Pie |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 20 |
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A family member loves Banana Cream Pie for Thanksgiving but has Type 2 Diabetes. I found this as an alternative to the real thing. Ingredients:
2 cups skim milk |
4 egg yolks |
4 (1/16 ounce) packets splenda sugar substitute |
1 teaspoon banana extract |
1 banana, sliced into thin rounds |
2 (1/4 ounce) packets unflavored gelatin |
1 teaspoon vanilla extract |
4 egg whites |
1/2 teaspoon cream of tartar |
4 (1/16 ounce) packets splenda sugar substitute |
1 teaspoon vanilla extract |
1/4 teaspoon nutmeg |
Directions:
1. Sprinkle gelatin packets into 1/4 cup of the cold skim milk.
2. Heat remaining skim milk and add the gelatin mixture to it, stirring, over low heat, until dissolved.
3. Beat the egg yolks and add to the warm mixture, stirring constantly.
4. When mixture thickens, add Splenda and remove from heat.
5. Add vanilla and banana extracts and mix.
6. Pour half of this mixture into an 8 inch pie plate.
7. Arrange sliced bananas on top of that and then cover that layer with the rest of the pie mixture.
8. Set aside and prepare meringue topping.
9. In a bowl, beat the egg whites until frothy.
10. Add the rest of the meringue ingredients and beat until stiff.
11. Pile this topping on top of the pie and put under broiler until golden brown, watching carefully not to burn.
12. Remove from oven and chill at least 4 hours before serving.
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