Chocolate Banana Custard Pie

Ingredients
  • ¾ cup fat-free milk
  • ¼ cup cup Splenda
  • 1 tablespoon margarine
  • 4 ounces semisweet chocolate chips
  • 1 large egg
  • 3 large egg whites, lightly whipped
  • ½ teaspoon ground cinnamon
  • 3 ripe bananas, peeled and sliced ½-inch thick
  • 1 cup crushed chocolate graham crackers
  • 2 tablespoon margarine, melted
Directions
  1. Preheat oven to 350°F.
  2. Combine graham crackers and melted margarine and press into 8-inch pan.
  3. For the chocolate filling, combine the milk, Splenda, and margarine in a saucepan and bring to a simmer over medium heat, whisking occasionally.
  4. Remove from the heat and add the chocolate chips. Let the chocolate melt for a minute, then whisk until smooth. Whisk in the egg then the egg whites. Whisk in the cinnamon.
  5. Arrange the banana slices in the pie crust and pour the custard filling over them.
  6. Bake the pie for about 35 minutes, or until the filling is set.
  7. Cool the pie on a rack. Refrigerate.
Prep Time
15 min
Nutrition Facts
  • Servings per Recipe: 8 servings
    • Calories: 214
    • Calories from Fat: 92
  • Total Fat: 10
  • Cholesterol: 27 mg
  • Sodium: 140 mg
  • Carbohydrate: 29 g
  • Dietary Fiber: 2 g
  • Protein: 2 g
  • Exchange: 2 starch, 2 fat
  • Carbohydrate Units: 2