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Creamy Banana-Berry Pie

 Creamy Banana-Berry Pie
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!
8 ServingsPrep: 30 min. + chilling


  • 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


  • 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.

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Creamy Banana-Berry Pie (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.