Diabetic Banana Pecan Pie
- Reviews 2
Ready In: 20 mins
Serves: 8-12
Ingredients
Crust
- 1 cup sugar free cookie crumbs
- 1⁄4 cup finely chopped pecans
- 2 tablespoons margarine
Banana Pecan Pie Filling
- 2 medium bananas (reserved)
- 1 3⁄4 cups skim milk
- 1⁄4 cup unsweetened apple juice concentrate
- 1⁄4 cup cornstarch
- 2 tablespoons margarine
- 4 teaspoons sugar substitute
- 1 teaspoon vanilla extract
- 1 pinch salt
For Topping
- 1⁄4 cup sugar free cookie crumbs
- 1⁄4 cup chopped pecans
Directions
- To make Crust:
- Soften the margarine.
- Blend cookie crumbs, pecans, and margarine in a bowl to make the crust.
- Press the pie crust into a 9 inch pie plate.
- Chill for 30 minutes.
- To make Filling:
- 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.
- Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. Slice the bananas.
- In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas.
- To Make Topping:
- Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill the Banana Pecan Cream Pie for 1 hour before serving.
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