BANANA PECAN CREAM PIE
1 c. sugar free cookie crumbs
1/4 c. finely chopped pecans
2 tbsp. margarine, softened
–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 pecans
To make BANANA PECAN CREAM PIE,To 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 boilover medium heat, whisking until smooth (about 10 minutes). Reduceheat and simmer for 1 minute. Scrape into a bowl. Whisk in remaining2 tablespoons of margarine until smooth. Cover with plastic wrap andcool 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 overthe filling. Chill for 1 hour before serving. Serves 8 to 12. 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: 0mg per serving.