 | | Banana Pecan Cream Pie |
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1 c. sugar free cookie crumbs
1/4 c. finely chopped pecans
2 tbsp. margarine, softened |
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| Instructions |
FILLING
1 3/4 c. skim milk
1/4 c. unsweetened apple juice concentrate
1/4 c. cornstarch
4 tsp. Sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. Margarine
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecansTo make Crust: Blend cookie crumbs, pecans, and margarine in a bowl. Press into a 9 inch pie plate. Chill 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. In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling
and pour evenly over bananas. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill for 1 hour before serving.
Serves 8172 calories carbohydrate 22 gm protein 3 gm fat 11 gm sodium 146 mg Cholesterol: 0 mg
Weight Watcher - 4 PointsSource: Unknown. I cut it out of a magazine and failed to include the source on the recipe.*Calculated with a Weight Watcher's Calculator. |
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