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    You are in: Home / Recipes / Diabetic Banana Pecan Pie Recipe
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    Diabetic Banana Pecan Pie

    Diabetic Banana Pecan Pie. Photo by Lalaloula

    1/2 Photos of Diabetic Banana Pecan Pie

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Annacia's Note:

    From South Africa,it's actually a very easy recipe. Don't be put off by the apparent length. When your family tastes this pie you'll be glad you made it. This banana pie proves that diabetics have no need to eat plain unappetizing food. I found it on the Afri Chef site

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    • 1 cup sugar free cookie crumbs
    • 1/4 cup finely chopped pecans
    • 2 tablespoons margarine

    Banana Pecan Pie Filling

    For Topping

    • 1/4 cup sugar free cookie crumbs
    • 1/4 cup chopped pecans

    Directions:

    1. 1
      To make Crust:.
    2. 2
      Soften the margarine.
    3. 3
      Blend cookie crumbs, pecans, and margarine in a bowl to make the crust.
    4. 4
      Press the pie crust into a 9 inch pie plate.
    5. 5
      Chill for 30 minutes.
    6. 6
      To make Filling:.
    7. 7
      In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl.
    8. 8
      Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. Slice the bananas.
    9. 9
      In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas.
    10. 10
      To Make Topping:.
    11. 11
      Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill the Banana Pecan Cream Pie for 1 hour before serving.

    Ratings & Reviews:

    • on January 13, 2012

      55

      What a wonderful looking and tasting dessert! I cannot believe that something this tasty can be this healthy. YUM!
      The pudding is creamy and thick with a lovely taste and the base is soft, sweet and complements the filling nicely. I especially enjoyed the banana being layered between filling and base. The nuts I thought were a bit bland, next time Ill try toasting them first to bring out a bit more flavour.
      I used an unsweetened soy milk in this with good results and choc chip sugar free cookies. I felt the margarine in the filling wouldnt be needed, so I left it out, which worked for us.
      Oh and I didnt have a pan the right size, so I just made the recipe in muffin tins for tiny treats. So cute! :)

      THANK YOU SO MUCH for sharing this winner with us, hon. I cant wait to make it again. :)
      Made and reviewed for Adopt A Tag January 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2011

      55

      Interesting pie, I thought, in that one of the title ingredients is found only in the crust & the topping! But, that doesn't detract from the fact that you have a great tasting pie here, one that I'm happy to make again, & I'm sure several friends of ours would love to have a copy of the recipe! Many thanks for sharing it! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Diabetic Banana Pecan Pie

    Serving Size: 1 (68 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 169.2
     
    Calories from Fat 97
    57%
    Total Fat 10.8 g
    16%
    Saturated Fat 1.7 g
    8%
    Cholesterol 1.0 mg
    0%
    Sodium 118.3 mg
    4%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 1.4 g
    5%
    Sugars 5.3 g
    21%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    cookie crumbs

    unsweetened apple juice concentrate

    cookie crumbs

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