Sugar Free Banana Pudding Pie

banana pudding pieWell today is Pi Day and it is also one of our busy days of the weeks where we all eat dinner at different times.  So I decided I wanted to make a Pie for Pi Day that we could all enjoy together later on this evening.  I began searching options that would be low carb friendly and didn’t find exactly what I wanted.  I did however, get an idea of a pie to create on my own.  So here is my Sugar Free Banana Pudding Pie!

Sugar Free Banana Pudding Pie


  • 22 vanilla wafers (regular size)
  • 2 med bananas
  • 1 package instant Sugar Free Banana Cream Pudding
  • 2 cups skim milk
  • 3 egg whites
  • 2 1/2 Tablespoons Swerve Granular Sweetener
  • 1/2 teaspoon cream of tarter


  1. Preheat the oven to 400 degrees.
  2. Line the bottom of your pie shell with the vanilla wafers.  You will be able to see the bottom of the shell – but it will work just fine.
  3. Slice the 2 bananas and layer them on top of the vanilla wafers.
  4. Mix your instant Sugar Free Banana Cream Pudding and the 2 cups of cold milk.  Whisk together for about 2 minutes until it thickens.  (You could use cook and serve if you can find sugar free.  I could only find the sugar free in the instant mix)
  5. Pour the pudding mixture over the bananas and wafers, coating evenly.
  6. Separate 3 egg whites into a bowl.  Mix on high speed to fluff.
  7. While mixing add in cream of tarter and Swerve.
  8. Continue mixing until it is thick and peaks form.
  9.  Spread the meringue over top of the pudding mixture.
  10. Place in the oven for 5 – 7 minutes or until golden brown.
  11. Allow the pie to cool and then chill for 2 hours to set.

Nutritional Information: Total Carbs – 143 g carbs,  1 slice (1/8 of the pie) – 18 carbs