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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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:
1. 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.
2. In a small bowl, combine the milk, sour cream and sugar substitute. Gradually whisk in dry pudding mix. Fold in whipped topping.
3. 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. Yield: 8 servings.
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