I love an Old-fashioned Banana Cream Pie, but all the recipes I've come across are either fattening or they use instant pudding. I wanted to make a traditional banana cream pie with fresh bananas and a rich banana flavor, that's lighter, healthier, with less sugar, and Weight Watchers friendly. This Healthy Graham Cracker Crust Banana Cream Pie is all that and only 6 WW points!

Most of the Weight Watchers Banana Cream pies I come across use sugar-free pudding. If you've been following along with me for a while, you'll know I'm a fan of real food and don't like using artificial sweeteners. This one is a NO BAKE, healthy, low calorie, and WW friendly banana cream pie without instant pudding. This Healthy Banana Cream Pie recipe was inspired by both my healthy and Weight Watchers friendly Microwave Chocolate Banana Mug Cake and Chocolate Banana Popsicles!
Looking for more healthy pie recipes? Check out my Healthy No Bake Pistachio Mousse Pie and my Crustless Pumpkin Pie !
Recipe Overview: Healthy Banana Cream Pie
- Ready In: 20 Minutes (plus 1 hour chilling time)
- Serves: 8 slices
- Calories: 114 kcal (per slice)
- Main Ingredients: Fresh bananas, chocolate graham crackers, 2% evaporated milk, egg whites.
- Dietary Info: Vegetarian, Low-fat, Weight Watchers Friendly.
- Weight Watchers Points: 6 WW points.
- Difficulty: Easy.
- Why You'll Love It: This recipe delivers an authentic, rich banana flavor using real food ingredients instead of instant pudding or sugar-free mixes. It's a spectacular no-bake win that tastes like a total indulgence!
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🥘 Ingredient Notes
To lighten up the homemade pudding in this healthy banana pie, I use partly skimmed evaporated milk and egg whites, instead of the sweetened condensed milk or heavy cream that would be in the classic version.
- Chocolate Graham Crackers: These provide a rich, dark contrast to the creamy yellow filling. If you can't find the chocolate version, you can use regular honey grahams or even chocolate baking crumbs.
- Partly Skimmed Evaporated Milk (2%): This is the secret to a creamy, low-point pudding. Important: Do not use fat-free evaporated milk, as it lacks the structure needed to thicken the pudding properly.
- Butter Extract: My favorite "Lazy Way" secret weapon! It provides that decadent, buttery flavor that people expect in a cream pie without adding any fat or points.
- Egg Whites: These provide the protein and the "set" for the pudding. Using carton egg whites is a spectacular way to save time and avoid wasting yolks.
- Agave Syrup: A natural sweetener that dissolves perfectly into the warm pudding. You can substitute honey if you prefer a more floral sweetness.
- Fresh Bananas: Use bananas that are yellow with a few brown spots. They should be sweet but firm enough to slice easily.

📖 Substitutions & Variations
- Pie Crust - You can use regular graham wafers to make the crust, but I much prefer the chocolate! Chocolate just makes everything better! If you don't have chocolate graham crackers, use Chocolate baking crumbs (just adjust the WW points if you are following the program). You could also use a regular pie shell, but it will add ww points.
- Egg whites: you can use regular egg whites but I like to use egg whites in the cartons, as there is no waste and you don't have to worry about finding ways to use up your egg yolks. * But if you do have leftover egg yolks, try my Healthy Hollandaise Sauce to use them up.
- Agave: Agave is a natural sweetener, but if you don't have any, you can substitute honey (just double the amount) *Be sure to calculate the WW points, if you're following the program
- Butter substitute: If you're not sure what butter substitute to use, you can read about some options for the healthiest butter substitute HERE
🔪Step-by-Step: How to Make Healthy Banana Cream Pie
This healthy no-bake banana cream pie doesn't need baking. You simply cook the filling on the stovetop - it only takes a few minutes.
- In a saucepan, combine the agave, flour salt and extracts and whisk together. Gradually add in evaporated milk while stirring gently over medium heat. Stir constantly until the mixture is bubbly and begins to thicken. Remove from heat and stir a small amount (about - 2 tbsp) into egg whites (in a separate bowl) and immediately add back into the mixture, whisking constantly. Return to heat and whisk constantly, until it thickens about 2-3 more minutes like pudding and has a smooth consistency. Remove from heat and allow to cool while you finish preparing the pie.
- Crush graham crumbs in food processor then add melted butter. Add crushed chocolate crumbs to pie pan, pressing the mixture evenly into the bottom of the pie pan.
- Slice bananas into thin slices and spread banana slices evenly over top of crumbs.
- Top with cooled pudding mix. Chill in fridge for 1 hour.

Expert Recipe Tips
- The "Tempering" Trick: When adding the hot milk mixture to the egg whites, go slowly! Adding a small amount of the hot liquid to the eggs first (tempering) warms them up gradually so they don't scramble when you add them to the main pot.
- The "Flat-Bottom" Press: To ensure your graham cracker crust doesn't crumble when you slice the pie, use the bottom of a flat measuring cup or a heavy glass to press the crumbs firmly into the pan.
- Prevent a "Pudding Skin": If you want your pie to have a perfectly smooth top, press a piece of plastic wrap (or a damp paper towel) directly onto the surface of the warm pudding while it cools in the pan.
- The Quick-Cool Hack: If you are in a rush to serve, you can place the finished pie in the freezer for 20 minutes instead of the fridge for an hour. It will set the pudding perfectly without freezing the bananas.

How to use up your leftover egg yolks!🥚
If you don't have egg whites in a carton, then you're going to have leftover egg yolks. My Healthy and WW friendly Healthy Hollandaise Sauce is perfect for using up those egg yolks!

👪 Serving size
This no-bake healthy banana pie recipe makes 1 whole 9-inch pie or 8 servings/pieces. But you can double or triple the recipe by simply clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. However, you'll need additional pie plates.
🌡️Storage
Store this healthy banana cream pie in the fridge for up to 3 days in a sealed container in the fridge. The ingredients do not stand up to freezing.
🔢WW Points
This low fat banana cream pie is 6 WW points. You can reduce the points by using light butter and swapping out the agave for monkfruit, but you'll only need 1 tablespoon of monkfruit.
❔Recipe FAQs
The pudding acts as a seal, protecting the bananas from the air. However, if you are worried, you can toss your banana slices in a teaspoon of lemon juice before layering them onto the crust.
Yes. You can substitute the ⅓ cup of flour with 3 tablespoons of cornstarch for a gluten-free pudding option.
This usually happens if the milk didn't reach a boil or if you used fat-free milk. Ensure the mixture is bubbling and you are whisking constantly for the full 2-3 minutes recommended.
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So, if you're looking for a healthier banana cream pie recipe, one that the whole family will love, this one is sure to become your favorite dessert! It's ideal for Sunday dinner or special occasions.
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🥧Old-Fashioned Healthy Banana Cream Pie Recipe
Equipment
Ingredients
Base
- 7 crushed up chocolate graham crackers (about 1 cup)
- 3 tablespoon light butter * measure first, then melt
Pudding
- 2 cups evaporated milk, partly skimmed * don't use fat-free (it's too thin and won't work)
- 2 teaspoon vanilla extract
- 1 teaspoon butter extract
- ⅓ cup flour
- ⅛ teaspoon salt
- 4 egg whites (or liquid egg whites from carton -½ cup)
- 2 tablespoon agave syrup *see variations and substitutions
Filling
- 4 whole sliced bananas
Garnish
- 1 additional crushed chocolate graham wafer
- dollap of whipping cream (light) see NOTES optional
- slice of banana
Instructions
Make Old-fashioned Pudding
- In a saucepan, combine the agave, flour salt and extracts and whisk together.2 teaspoon vanilla extract, ⅓ cup flour, ⅛ teaspoon salt, 2 tablespoon agave syrup, 1 teaspoon butter extract
- Gradually add in evaporated milk while stirring gently over medium heat.2 cups evaporated milk, partly skimmed
- Stir constantly until the mixture is bubbly and begins to thicken.
- Remove from heat and stir a small amount (about - 2 tablespoon of pudding mixture) into egg whites ( in a separate bowl). Then immediately add the egg white mixture back into the hot pudding mixture, whisking constantly.4 egg whites (or liquid egg whites from carton -½ cup)
- Return to heat and whisk constantly (for about 2-3 minutes,) until it thickens like pudding and has a smooth consistency.
- Remove from heat and allow to cool while you continue to prepare the pie.
Base
- Crush chocolate graham crackers in food processor then add melted butter. Add crushed chocolate crumbs to pie plate, pressing the mixture evenly onto the bottom of the pie plate.7 crushed up chocolate graham crackers, 3 tablespoon light butter
Assembly
- Slice bananas and spread evenly over top of crumbs.4 whole sliced bananas
- Top with cooled pudding mixture.1 additional crushed chocolate graham wafer
- Chill in fridge for 1 hour.
Garnish (optional)
- Sprinkle a little bit of chocolate graham crackers over the top of the pie and add a dollop of whipped topping and a slice of banana, if desired.dollap of whipping cream (light) see NOTES, slice of banana
Notes
- Graham Wafers: You can use a regular graham wafers to make the crust, but I much prefer the chocolate! Chocolate just makes everything better! If you don't have chocolate graham crackers, use Chocolate baking crumbs.
- Egg whites: you can use regular egg whites but I like to use egg whites in the cartons, as there is no waste and you don't have to worry about finding ways to use up your egg yolks. * But if you do have leftover egg yolks, try my Healthy Hollandaise Sauce to use them up.
- Agave: Agave is a natural sweetener, but if you don't have any, you can substitute honey (just double the amount) *Be sure to calculate the WW points, if you're following the program
🥚HOW TO USE UP YOUR LEFTOVER EGG YOLKS!
If you don't have egg whites in a carton, then you're going to have leftover egg yolks. My Healthy and WW friendly Healthy Hollandaise Sauce is perfect for using up those egg yolks!
🌡️STORAGE
Store this healthy banana cream pie in the fridge for up to 3 days in a sealed container in the fridge. The ingredients do not stand up to freezing.
🔢WW POINTS
This low fat banana cream pie is 6 WW points. You can reduce the points by using light butter and swapping out the agave for monkfruit, but you'll only need 1 tablespoon of monkfruit.








Terri Gilson says
I'm so excited about this banana cream pie! It's got that rich banana flavor I love, but without all the guilt. Using real ingredients instead of instant pudding makes such a difference in taste. And at only 6 WW points, I can enjoy a slice without derailing my progress.