A light no-bake banana cream pie made with a protein pudding filling and a thin graham crust.
Ingredients (8 servings)
- 0.5 cups graham cracker crumbs
- 1 tablespoons melted butter
- 1 cups unsweetened almond milk
- 1 scoop High Whey Vanilla Cake
- 2 tablespoons instant sugar-free vanilla pudding mix
- 1 cups plain nonfat Greek yogurt
- 2 medium bananas, sliced
- 1 cups light whipped topping
- 0.5 teaspoons lemon juice
Preparation
- Prepare the crust: Combine 0.5 cups graham cracker crumbs and 1 tablespoons melted butter, then press evenly into the bottom of a 9-inch pie dish to form a thin crust.
- Chill the crust: Chill the crust in the freezer while you prepare the filling.
- Make the protein pudding base: In a mixing bowl, whisk together 1 cups unsweetened almond milk, 1 scoop vanilla protein powder, and 2 tablespoons instant sugar-free vanilla pudding mix until smooth and slightly thickened.
- Set and fold in yogurt: Let the mixture sit until fully set, then fold in 1 cups plain nonfat Greek yogurt until smooth and creamy.
- Layer the bananas: Toss 2 medium bananas, sliced with 0.5 teaspoons lemon juice to prevent browning, then arrange half the slices over the bottom of the chilled crust.
- Layer the filling: Pour half of the pudding mixture over the bananas, then repeat with the remaining banana slices and pudding mixture.
- Top with whipped topping: Spread 1 cups light whipped topping evenly over the top of the pie.
- Chill until set: Refrigerate until fully set before slicing into 8 pieces.
Tossing the banana slices in lemon juice keeps them from browning before serving. Nutrition is approximate and will vary based on your specific brands of protein powder, pudding mix, and whipped topping. For a firmer slice, chill the pie for the full time before cutting.
