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Banana Pistachio Pie
Banana Pistachio Pie
YIELD Makes 8 servings
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INGREDIENTS
| 3/4 | cup cinnamon graham cracker crumbs |
| 2 | tablespoons reduced-fat margarine, melted |
| 2 | packages (4-serving size each) fat-free sugar-free instant pistachio pudding and pie filling mix |
| 2‑1/2 | cups fat-free (skim) milk |
| 1 | large ripe banana, sliced |
| 1/4 | teaspoon ground cinnamon |
| 1 | cup thawed frozen reduced-fat whipped topping |
| Additional thawed frozen reduced-fat whipped topping (optional) | |
PREPARATION:
- Combine graham cracker crumbs and margarine in small bowl; stir with fork until crumbly. Press crumb mixture onto bottom of 9-inch pie plate.
- Prepare pudding mix according to manufacturer's pie directions, using 2-1/2 cups milk. Gently stir in banana and cinnamon; fold in 1 cup whipped topping. Pour into prepared crust. Refrigerate at least 1 hour. Top with additional whipped topping before serving, if desired.
This recipe appears in: Pies & Tarts
NUTRITIONAL INFORMATION:
| Serving Size: | 1 pie slice (1/8 of total recipe) |
| Fiber | 1 g |
| Carbohydrate | 22 g |
| Cholesterol | 2 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 24 % |
| Calories | 143 |
| Protein | 3 g |
| Sodium | 450 mg |
DIETARY EXCHANGE:
| Fat | 1 |
| Starch | 1-1/2 |
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