TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

1 piece: 263 calories, 13g fat (6g saturated fat), 11mg cholesterol, 266mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.


  1. 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.
  2. In a small bowl, combine the milk, sour cream and sugar substitute. Gradually whisk in dry pudding mix. Fold in whipped topping.
  3. 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.
Originally published as Creamy Banana-Berry Pie in Light & Tasty June/July 2007 , p26

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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beccainwi User ID: 2578664 58485
Reviewed Jul. 21, 2010

"We were surprised by how good this is!"

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