Banana Cream Pie

So, my banana cream pie doesn’t emulate Emeril’s at all. His has heavy cream and split vanilla beans, and a whopping two cups of sugar!  I bet it melts in your mouth, honestly.  My banana cream pie is much less complicated and can be whipped up in about 15 minutes, if you don’t count the time for chilling it in the fridge so it firms back up.

I looked all over the house this evening for a few chocolate chips or a left over Halloween candy bar that I could shave and use for decorative topping in my pie, but as it turns out, I don’t buy chocolate chips or leave left over holiday candy lying around. In fact, I took every last left over candy bar to work on November 1^st.

Slice a bunch of bananas and line a graham cracker crust with them. Be generous!

Mix 6 oz reduced fat cream cheese, 1/4 cup sugar, 1 tsp vanilla,  and 1/4 Cup reduced fat sour cream. Once mixed, add 8oz of Cool Whip and mix until smooth.

Add filling into pie crust on top of bananas, and refrigerate for a couple of hours until firm.

If your house has chocolate  in it, shave some to top this pie with before serving.  If your house is like mine and has an abundance of fruit and nary a chocolate morsel to be found, top with orange zest and a few extra slices of banana.

Adapted ever so slightly from Gina at Skinny Taste
183 Calories / 5.9g Fat / 29.4g Carbs / 0.7g Dietary Fiber / 2g Protein