Yummy Banana Cream Pie Recipe with a Health Kick for your Hair!

Bananas carry an abundance of vitamins and minerals, along with a variety of tastes depending on it’s ripeness. The nutrients found in bananas can help to maintain and repair dry and damaged hair. Bananas are great for the hair and scalp and promote shine in your locks. If your not a fan of the taste then one way to absorb some of the benefits is actually mashing a few up and massaging into your hair and scalp, or you can try this yummy and healthy Banana Cream Pie recipe that the Beauty Baker has shared with us.

Banana Cream Pie

Recipe by Ellie Krieger from The Food You Crave: Luscious Recipes for a Healthy Life

I made this to bring to my Mom’s for an after dinner treat. Treat is an understatement. It tastes amazing, and it only has 218 calories and 8 grams of fat per slice (which is minimal for such a delectable dessert). Even my southern, banana pudding-loving boyfriend loves it. And as an added bonus, it tastes better the longer it sits, so don’t feel bad about keeping a piece for yourself to eat the next day. Bon Appetite!

Cooking Spray

14 graham cracker squares (7 full sheets)

2 Tablespoons unsalted butter, softened

1 Tablespoon water

1 ½ Teaspoons unflavored gelatin

3 Tablespoons all-purpose flour

1 ½ cups low-fat milk

2 large egg yolks

1 teaspoon vanilla extract

2 cups ¼ inch thick banana slices (3 medium bananas)

¼ cup well chilled heavy cream

Preheat oven to 350degrees. Coat a 9 inch pie plate with cooking spray.

To make the crust, in a food processor, process the graham crackers until finely ground. Add the butter and water and process until the crumbs clump together. Press the mixture into the bottom of the pie plate and about 1 inch up the sides. Bake for 10 minutes, then let cool.

Meanwhile, make the filling. Put the gelatin in a small bowl; add the boiling water and stir until the gelatin in dissolved. In a medium saucepan, whisk together 1/3 cup of the sugar and flour. In a medium bowl, lightly beat the milk and egg yolks together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over medium heat, stirring constantly, until the mixture comes to a boil and has thickened. Stir in the vanilla and gelatin slurry. Set aside to cool slightly.

Arrange the sliced banana in the crust and pour the pudding on top. Place in refrigerator until the pudding has set, about 3 hours.

Whip the cream in a medium bowl with an electric mixer. When it is about halfway to soft peaks, add the remaining ½ teaspoon sugar, then continue whipping until it barely holds a soft peak. Put the whipped cream in a plastic bag, concentrating it in one corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie. The pie will keep in the refrigerator for 1 to 2 days.

click here to learn about the value of health and nutrition for your hair, and also some more yummy recipes to try

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