Diabetic Banana Pecan Cream Pie Recipe

Ingredients:

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

Directions:

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 boil over medium heat, whisking until smooth (about 10 minutes). 

Reduce heat and simmer for 1 minute.  Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth.  Cover with plastic wrap and cool 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 over the 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:  0 mg per serving.

 Click Here: For a Recommended Diabetic Diet Guide