Creamy Banana-Berry Pie Recipe

Creamy Banana-Berry Pie Recipe photo by Taste of Home

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Cool, creamy and topped with bananas and fresh blueberries, this pretty pie from our Test Kitchen is lighter than air and sure to melt all resistance to dessert!

This recipe is:

Healthy

Quick

Diabetic Friendly

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Creamy Banana-Berry Pie Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

15 15 30

Ingredients

1 sheet refrigerated pie pastry
1/4 cup chopped pecans
1-1/4 cups cold fat-free milk
1/2 cup reduced-fat sour cream
Sugar substitute equivalent to 1/4 cup sugar
1 package (.9 ounce) sugar-free instant banana pudding mix
2 cups reduced-fat whipped topping
1 tablespoon lemon juice
2 medium bananas
1/3 cup fresh blueberries

Directions

Unroll pastry on a lightly floured surface. Sprinkle with pecans; lightly roll pecans into pastry. Transfer to a 9-in. pie plate. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small bowl, combine the milk, sour cream and sugar substitute. Gradually whisk in dry pudding mix. Fold in whipped topping.
Place lemon juice in a small bowl. Slice bananas into juice and stir gently to coat. Set aside 1/3 cup; spoon remaining banana slices into the crust. Top with pudding mixture, blueberries and reserved banana slices. Cover and refrigerate for 30 minutes before serving. Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 1 piece equals 263 calories, 13 g fat (6 g saturated fat), 11 mg cholesterol, 266 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.

Originally published as Creamy Banana-Berry Pie in Light & Tasty June/July 2007, p26