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Banana Pistachio Pie -- e-w

Source of Recipe

TOH Diabetic Cookbook 2005
Banana Pistachio Pie -- e-w
Plan ahead�needs to chill at least 1 hour
Serves: 8

3/4 c. cinnamon graham cracker crumbs
2 T. reduced-fat stick margarine, melted
2 (4-serving-size, each) pkg fat-free-sugar-free instant pistachio pudding and pie filling
2-1/2 c. cold fat-free milk
1 large ripe banana, sliced
1/4 tsp. ground cinnamon
1 c. thawed frozen reduced-fat nondairy whipped topping

Optional: Additional thawed frozen reduced-fat nondairy whipped topping

Combine graham cracker crumbs and margarine in a small bowl, stirring with fork until crumbly. Press into bottom, of 9-in. pie plate.

Prepare pudding mix according to package pie directions, using 2-1/2 c. milk. Gently stir in banana and cinnamon; fold in 1 c. whipped topping. Pour into prepared crust. Refrigerate at least 1 hour. Top with additional whipped topping before serving, if desired.

1 slice w/o additional whipped topping equals: 143 calories�4 gm fat (1 gm saturated)�3 gm protein�22 gm carbohydrate�1 gm fiber�2 mg cholesterol�450 mg sodium +++EXC: 1-1/2 starch�1/2 fat +++WWP: 3