The low sodium nature of this tasty dessert is due to the very low sodium nature of the unsweetened soy milk (30 mg. of sodium per cup). If you wish to use regular milk, add and stir in 1 extra Tablespoon of cornstarch, and calculate the extra sodium content from the milk for each serving.

10 Servings: 70 mg. sodium per serving

1-3/4 cup very low sodium unsweetened soy milk
1/4 cup unsweetened apple juice concentrate
2 Tablespoons sugar
1/8 teaspoon salt
3 Tablespoons cornstarch
1 teaspoon vanilla extract
2 Tablespoons no salt added butter, melted
2 medium bananas
1 graham cracker pie crust, baked and cooled (see below)
Heavy whipping cream

Prep. Instructions

1. Make graham cracker pie crust.
2. Have all other ingredients on hand.

Cooking Instructions

1. Pour milk, apple juice concentrate, sugar and salt into a saucepan. Stir until well combined.

2. With a wire whisk, beat the cornstarch, 1 Tablespoon at a time, into the milk mixture, blending completely each time.

3. Heat milk mixture on the stove over medium heat until it boils, stirring constantly. Turn heat down to medium low; continue stirring constantly until mixture thickens, about 2 minutes.

4. Remove saucepan from heat; stir in vanilla and melted butter until well combined. Allow to cool for 10 minutes.

5. Slice bananas (1/4 inch slices) and arrange slices evenly over the pie crust, completely covering the crust. Stir thickened filling until smooth; pour over bananas. Spread with a spatula to evenly distribute the filling to the edge of the pie plate. (Filling should cover the crust completely.) Chill for several hours. Serve with a dollop of whipped cream.

Graham Cracker Pie Crust

6 low sodium graham cracker sheets, crushed into crumbs (close to 1 cup crumbs)
3 Tablespoons no salt added butter
1 Tablespoon sugar
1/4 teaspoon ground cinnamon
Cooking Instructions
1. Preheat oven to 300 degrees F.
2. Combine graham cracker crumbs, sugar and cinnamon in a bowl.
3. Melt butter over low heat in a saucepan. Remove from heat. Add graham cracker crumbs, sugar and cinnamon. Stir well to combine.
4. Press graham cracker crumb mixture evenly into a 9 inch pie plate until the crumbs reach 2/3 of the way up the sides of the pie plate.
5. Bake pie crust for 15 minutes. Allow to cool.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds