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WW Banana Cream Pie


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  • 3 full sheets of low fat graham crackers
  • 1 tbs butter
  • 1 tsp water
  • 4 bananas, thinly sliced on the diagonal
  • 2 tbs fresh lime juice
  • 1 envelope knox
  • 1/2 cup cold water
  • 1/3 cup sugar
  • 1 1/2 cups plain fat free yogurt
  • 1 tsp vanilla


Servings 8


Step 1

Oven 350°

9 inch pie plate with non stick spray

In a medium bowl, combine the graham cracker crumbs, butter and water with a fork. Press into the bottom and up the sides of the pie plate. Bake until firm - about 3-5 minutes - then cool.

In another medium bowl, toss the bananas with the lime juice; reserve 1 cup. Arrange the remaining bananas over the crust.

In a small saucepan, sprinkle the gelatin over the cold water; let stand 2 minutes. Add the sugar; cook over medium-high heat stirring constantly until mixture boils and the gelatin and sugar dissolve; 2-3 minutes.

Remove from heat; whisk in the yogurt and vanilla; pour into the pie crust arrange the reserved bananas over the pie and refrigerate covered with plastic wrap 2-3 hours.

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