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Banana Cream Pie

Banana Cream Pie

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Makes 12 slices Calories 160 Prep Time 30 minutes Total Time 1 hour, 30 minutes Made with Splenda® Stevia Sweetener


To make the crust:

  1. Preheat oven to 325°F.
  2. Unroll pie crust and place in a 9-inch pie pan.
  3. Using a fork poke several holes in bottom. Bake for about 25 minutes or until golden brown. Let cool completely.

To make the filling:

  1. In a small saucepan, add half of evaporated milk and gelatin and whisk thoroughly. Let sit for 2 minutes or until gelatin softens.
  2. Turn heat to medium and whisk constantly until gelatin dissolves. *DO NOT BOIL*. Add the warm mixture to the other half of evaporated milk and stir. Cool for 10 minutes in freezer or just until edges begin to set. Set aside to cool.
  3. In another bowl, combine Neufchatel cheese, one cup bananas, vanilla, Greek yogurt and Splenda Stevia Sweetener. Whisk until fully mixed. Transfer to separate bowl.
  4. Next, place the cooled evaporated milk and gelatin mixture in a clean mixing bowl and whisk on high for 4-5 minutes or until it resembles loose pudding. Add cream cheese mixture in thirds to mixing bowl and mix on low until thoroughly combined.
  5. Spoon mixture into cooled pie crust and top with ½ cup sliced banana.
  6. Chill for at least one hour.


  • To further lower saturated fat, make this Homemade Pie Crust with Splenda Granulated Sweetener instead of using refrigerated pie crusts.

Nutrition Info Per Serving

Serving Size: 1 slice

Calories 160
Total Fat 9g
Saturated Fat 4.5g
Cholesterol 20mg
Sodium 160mg
Total Carbs 15g
Dietary Fiber 0g
Sugars 4g
Added Sugars 0g
Protein 5g