Banana Pistachio Pie
by the Editors of Easy Home Cooking Magazine
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Banana Pistachio Pie
Banana Pistachio Pie
Yield: Makes 8 servings
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:
1.
Combine graham cracker crumbs and margarine in small bowl; stir with fork until crumbly. Press crumb mixture onto bottom of 9-inch pie plate.
2.
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.
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 |
This recipe appears in: Pies & Tarts