Banana Cream Pie With Lf Graham Cracker Crust

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“This turned out excellent I topped it with a little whipped cream when serving. its VLF.”

Ingredients Nutrition


  1. Combine the sugar, cornstarch, and nutmeg in a medium-sized saucepan.
  2. Slowly stir in the milk.
  3. Place over medium heat and cook, stirring constantly with a wire whisk.
  4. untilthe mixture comes to a boil.
  5. Reduce the heat to low, and cook and stir for another minute or two.
  6. Blend about 1/2 cups of the hot mixture into the egg substitute.
  7. Then return the egg mixture to the pan.
  8. Cook and stir over low heat for 3-4 minutes.
  9. DO NOT allow the mixture to come to a boil.
  10. Remove the mixture from the heat and stir in the vanilla extract.
  11. Let the mixture cool for 15 minutes, stirring every 5 minutes.
  12. Spread a thin layer of the filling over the bottom of the pie crust.
  13. Top with half of the bananas and half of the remaining filling.
  14. Repeat layers, ending with the filling.
  15. Sprinkle the top light with ground nutmeg if desired, or a handful of graham cracker crumbs.
  16. Chill for several hours, or until the filling is set.
  17. Cut into wedges and serve cold.
  18. Crust: Process the cracker into fine crumbs.
  19. Measure crumbs, you should have 1 1/4 cups.
  20. Put crumbs, sugar and baby food in a food processor (you can use a fork, it takes longer but does work) and process till moist and crumbly.
  21. Coat a 9-inch pie pan with nonstick cooking spray.
  22. Using the back of a spoon that has been sprayed as well, press the crumbs into the pan to form crust.
  23. Bake the pie shell at 350° degrees for 10 minutes, or until the edges feel firm and dry.
  24. Cool the crust at room temperature and fill with above recipe.

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