Banana Pistachio Pie the Editors of Publications International, Ltd.
Banana Pistachio Pie
Makes 8 servings
|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)|
- 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.
|Serving Size:||1 pie slice (1/8 of total recipe)|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||24 %|
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