creamy banana-berry pie

Name: Creamy Banana-Berry Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 - sheet refrigerated pie pastry; 1/4 cup(s) chopped pecans; 1/4 cup(s) cold fat-free milk; 1/2 cup(s) reduced-fat sour cream; 1 package(s) (.9 ounce) sugar-free instant banana pudding mix; 2 cup(s) reduced-fat whipped topping; - sugar substitute equivalent to 1/4 cup sugar; 1 tablespoon(s) lemon juice; 2 medium bananas; 1/3 cup(s) fresh blueberries

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 30 Min

cook time 30 Min

method Refrigerate/Freeze

Ingredients For creamy banana-berry pie

1

sheet refrigerated pie pastry
1/4 c

chopped pecans
1/4 c

cold fat-free milk
1/2 c

reduced-fat sour cream
1 pkg

(.9 ounce) sugar-free instant banana pudding mix
2 c

reduced-fat whipped topping
sugar substitute equivalent to 1/4 cup sugar
1 Tbsp

lemon juice
2 md

bananas
1/3 c

fresh blueberries

How To Make creamy banana-berry pie

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.
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