Title: Banana Pecan Cream Pie
Categories: Diabetic Pie Dessert
Yield: 8 Servings

		CRUST
1	c	Cookie crumbs; sugar-free
1/4	c	Pecans; finely chopped
2	tb	Margarine, softened
		FILLING
1 3/4	c	Skim milk
1/4	c	Unsweetened Apple Juice
		Concentrate
1/4	c	Corn starch
4	ts	Sugar
1	ts	Vanilla Extract
		Salt; pinch
2	tb	Margarine
2	md	Bananas; sliced
1/4	c	Cookie crumbs; sugar-free
1/4	c	Pecans; chopped

1. To make crust, blend cookie crumbs, pecans and margarine in a bowl. Press into a 9-inch pie plate. Chill for 30 minutes. 2. 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. 3. Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. 4. In prepared pie plate, arrange sliced bananas in one layer. Whisk cooled filling and pour evenly over bananas. 5. Mix remaining cookie crumbs and pecans together and sprinkle over filling. Chill 1 hour before serving.

Per Serving: 172 calories, 22 gm. carbohydrates, 3 gm. protein, 11 gm. fat, 146 mg. sodium Exchange: 1 starch, 1/2 fruit, 2 fat. Cholestral: 0 mg. per serving

SOURCE: IRRESITIBLE DESSERTS by Sheila Lukins & Julee Rosso Typos: Kathryn L. Cone From: Kathryn Cone Date: 04 Mar 97 Home Cooking Ä

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