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NB: Creamy Banana-Berry Pie

Source of Recipe

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Creamy Banana-Berry Pie

Taste of Home.com
Exchanges & WW Points
Yield: 8 servings.
Prep: 30 min. + chilling

Cool, creamy and topped with bananas and fresh blueberries, this pretty pie from our Test Kitchen is lighter than air and sure to melt all resistance to dessert!

Ingredients:
1 sheet refrigerated pie pastry
1/4 cup chopped pecans

1-1/4 cups cold fat-free milk
1/2 cup reduced-fat sour cream
Sugar substitute equivalent to 1/4 cup sugar
1 package (.9 ounce) sugar-free instant banana pudding mix
2 cups reduced-fat whipped topping

1 tablespoon lemon juice
2 medium bananas
1/3 cup fresh blueberries

Directions:
Unroll pastry on a lightly floured surface. Sprinkle with pecans; lightly roll pecans into pastry. Transfer to a 9-in. pie plate. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a small bowl, combine the milk, sour cream and sugar substitute. Gradually whisk in dry pudding mix. Fold in whipped topping.

Place lemon juice in a small bowl. Slice bananas into juice and stir gently to coat. Set aside 1/3 cup; spoon remaining banana slices into the crust. Top with pudding mixture, blueberries and reserved banana slices. Cover and refrigerate for 30 minutes before serving.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

1 piece equals 263 calories, 13 g fat (6 g saturated fat), 11 mg cholesterol, 266 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.++++ Exchanges: 2 starch, 2 fat, 1/2 fruit. ++++ WWP: 6