This absolutely delicious
Banana Pecan Cream Pie
is well worth the effort taken to make it.
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 Pecan Cream Pie proves that diabetics have no need to eat plain unappetizing food
INGREDIENTS
Banana Pecan Cream Pie Crust
1 cup sugar free cookie crumbs
1/4 cup finely chopped pecans
2 tbsp. margarine
Banana Pecan Cream Pie Filling
2 med. bananas
1 3/4 cup skim milk
1/4 cup unsweetened apple juice concentrate
1/4 cup cornstarch
2 tbsp. margarine
4 tsp. Sugar
1 tsp. vanilla extract
Pinch of salt
Banana Pecan Cream Pie Topping
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans
Making the Banana Pecan Pie
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.
Banana Pecan Cream Pie Serves 8 to 12
Nutritional Information for the Pie
Per serving:
172 calories,
22 gm carbohydrate,
3 gm protein,
11 gm fat,
146 mg sodium.
Exchanges: 1 starch, 1/2 fruit, 2 fat. Cholesterol: 0 mg per serving.
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THANKS!... Michael... your Africhef
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