Mmmmmmmmm pie!

So I had to try this.  It was pretty good.  It would have helped if my bananas weren't so mushy.  I also think some cinnamon in the crust mix wouldn't hurt anyone.

Banana Cream Pie
Adapted from Weight Watchers Cookbook

•  24 low-fat honey graham crackers, made into crumbs (6 full sheets)
•  2 tablespoons butter ( I think this would work best melted.  I did not and it took a while to mix in)
•  2 teaspoons water
•  3 large bananas  (thinly sliced on the diagonal)
•   2 tablespoons freshly squeezed lime juice (about 1 whole lime)
•   1 packet (2 oz) unflavored gelatin
•   1/2 cup cold water
•   1/3 cup sugar
•   1 1/2 cups plain, fat-free yogurt
•   1 tablespoon vanilla extract
•   grated lime zest (from used lime, optional)

1.   Preheat the oven to 350 degrees; spray a 9-inch pie plate with nonstick spray.
2.  In a medium bowl, combine the graham cracker crumbs, butter and water with a fork.
3.  Press into the bottom  of the pie plate. Bake until firm, 5-10 minutes; cool.
4. In another medium bowl, toss the bananas with the lime juice ( I did this loosely with a spatula to avoid breaking the bananas); reserve 1 cup. Arrange the remaining bananas over the crust. (It is best to place them one by one)
5. In a small saucepan, sprinkle the gelatin over the 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.
6. Remove from the heat; whisk in the yogurt and vanilla.Pour into the pie plate. 
7. Arrange the reserved bananas over the pie (again, it is best to do this one by one); sprinkle with lime zest.
8. Refrigerate, covered with plastic wrap, until chilled, 2-3 hours.