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BANANA PECAN CREAM PIE

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 unappetising 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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