Diabetic Banana Pecan Pie
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 8
- 1 cup sugar free cookie crumbs
- 1/4 cup finely chopped pecans
- 2 tablespoons margarine
- 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
- 1/4 cup sugar free cookie crumbs
- 1/4 cup chopped pecans
Recipe
- 1 to make crust:.
- 2 soften the margarine.
- 3 blend cookie crumbs, pecans, and margarine in a bowl to make the crust.
- 4 press the pie crust into a 9 inch pie plate.
- 5 chill for 30 minutes.
- 6 to make filling:.
- 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 whisk in remaining 2 tablespoons of margarine until smooth. cover with plastic wrap and cool to room temperature. slice the bananas.
- 9 in prepared pie plate, arrange sliced bananas in 1 layer. whisk cooled filling and pour evenly over bananas.
- 10 to make topping:.
- 11 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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