Banana Cream Pie

Banana Cream Pie

Cooking spray
12 graham crackers (2 1/2″ squares), made into crumbs
4 tsp margarine
4 bananas, thinly sliced on the diagonal
2 tbsp fresh lime juice
1 envelope unflavored gelatin
1/3 cup sugar
1 1/2 cups plain nonfat yogurt
1 tsp vanilla extract
Grated lime zest

Preheat oven to 350 degrees. Spray a 9″ pie plate with nonstick cooking spray.

In a medium bowl, combine the graham cracker crumbs and margarine with a fork. Press into the bottom and up the sides of the pie plate.

Bake until firm, 3-5 minutes; 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 1/2 cup cold water; let stand 2 minutes.

Add the sugar; cook over medium-high heat, stirring constantly, until the mixture boils and the gelatin and sugar dissolve, 2-3 minutes. Remove from the heat; whisk in the yogurt and vanilla. Pour into the pie plate.

Arrange the reserved bananas over the pie; sprinkle with the lime zest.

Refrigerate, covered with plastic wrap, until chilled, 2-3 hours.

Makes 8 servings

POINTS: 4