WW Banana Cream Pie
- 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
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.