Eggnog Banana Pie


Makes 8 servings


32 reduced-fat vanilla wafers
3 bananas, divided
1/4 plus 1/8 teaspoon ground nutmeg, divided
2 cups fat-free (skim) milk
1 package (8 ounces) reduced-fat cream cheese
1 package (4 serving size) sugar-free instant vanilla pudding and pie filling
1/2 teaspoon brandy extract
1 cup fat-free whipped topping


  1. Line bottom and side of 9-inch pie pan with vanilla wafers. Slice 2 bananas and arrange evenly on top of wafers. Sprinkle with 1/4 teaspoon nutmeg; set aside.
  2. Place milk, cream cheese, pudding mix and brandy extract in food processor or blender; process until smooth. Stir in whipped topping. Spoon mixture evenly over bananas; sprinkle with remaining 1/8 teaspoon nutmeg. Cover with plastic wrap and refrigerate until ready to serve (no longer than 4 hours). Just before serving, slice remaining banana and arrange decoratively on top of pie. Cut pie into 8 slices before serving.


To add a splash of splendor to this fabulous pie, garnish with edible pansies. These wonderful flowers bring fantastic color to this dessert. Be sure to buy the flowers from a specialty produce market or supermarket that carries gourmet produce. Never buy the flowers from a florist as they could be sprayed with pesticide and should never be eaten.

Nutritional Information

Serving Size: 1 pie slice
Calories 214
Calories from Fat 29 %
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 14 mg
Carbohydrate 33 g
Fiber 1 g
Protein 6 g
Sodium 297 mg

Dietary Exchange

Starch 2
Fat 1-1/2

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