Coconut Banana Cream Pie
Recipe from Diabetic Living

Here you get two favorite pies in one recipe. A creamy coconut filling is spooned over luscious ripe bananas for a dessert that's surprisingly low in fat.



by 3  people


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Ingredients
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    1/4  cup 
    sugar or sugar substitute* equivalent to 1/4 cup sugar
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    1/4  cup 
    cornstarch
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    1 1/2  cups 
    fat-free milk
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    1  12  ounce can 
    evaporated fat-free milk
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    1/4  cup 
    refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
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    3   tablespoons 
    flaked coconut, toasted
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    1/2  teaspoon 
    vanilla
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    1/4  teaspoon 
    rum extract or vanilla
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    2   medium 
    bananas, sliced
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    1   recipe 
    Baked Oil Pastry (below)
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    1/2 8  ounce container 
    frozen light whipped dessert topping, thawed
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    Flaked coconut, toasted (optional)
Baked Oil Pastry
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    1 1/3  cups 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/3  cup 
    vegetable oil
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    3   tablespoons 
    fat-free milk


Directions
For filling:

1.
In a heavy medium saucepan, stir together sugar and cornstarch. Gradually stir in fat-free milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
2.
Gradually stir about 1 cup of the hot mixture into egg. Return all of the egg mixture to saucepan. Cook and stir over medium-low heat for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut, the vanilla, and rum extract. Set aside to cool for 30 minutes, stirring occasionally.
3.
Arrange bananas in the bottom of the Baked Oil Pastry. Pour in cooled filling. Cover surface with plastic wrap. Chill for 4 hours.
4.
To serve, spoon whipped topping on top of pie and, if desired, top with additional toasted coconut. Makes 10 slices.
Baked Oil Pastry
1.
Preheat oven to 450 degrees F. In a medium bowl, stir together flour and salt. Add oil and milk all at once. Stir lightly with a fork. Form into a ball. On a lightly floured surface, slightly flatten dough. Roll from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch it. Trim pastry 1/2 inch beyond edge of pie plate; fold under and flute as desired. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.

Tip
  • *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.
    PER SERVING WITH SUBSTITUTE: same as above, except 237 cal., 31 g carbo. Exchanges: 1/2 other carbo.
Make Ahead Tip
  • Make-Ahead Directions: Prepare as directed through step 3, except chill for up to 24 hours. Serve as directed in step 4.
Nutrition information
Per Serving: cal. (kcal) 256, Fat, total (g) 10, chol. (mg) 2, sat. fat (g) 3, carb. (g) 35, fiber (g) 1, pro. (g) 7, sodium (mg) 133, Milk () 0.5, Starch () 1, Other Carb () 1, Fat () 1.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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