CREAMY BANANA PECAN PIE
You'll get many compliments when you serve this layered banana beauty. It's a snap to prepare because the filling starts with instant pudding mix. -Isabel Fowler, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack. , In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 613 calories, Fat 39g fat (20g saturated fat), Cholesterol 67mg cholesterol, Sodium 390mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 3g fiber), Protein 7g protein.
LOW CARB PECAN PIE (SUGAR FREE)
Looking for a healthier way to enjoy a classic holiday treat? This low carb pecan pie is so rich, utterly delicious, and made without all the unwanted sugar or carbs!
Provided by Christel Oerum
Categories Dessert
Time 3h20m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350°F (180°C). Thoroughly grease a 9-inch pie dish.
- Add all of the ingredients for the crust to a large mixing bowl. Mix until the dough is well-combined.
- Press the dough into the greased pie dish.
- Prick the crust all over with a fork, then bake for 10 minutes until the crust is lightly cooked and golden. Set aside to cool.
- Meanwhile, in a large heavy-bottomed pan over medium-high heat, melt the butter. Once the butter has started to brown slightly, reduce the heat to medium and add the stevia.
- Mix well for a few minutes until the mixture has darkened and turned golden brown.
- Add the cream and sea salt, then simmer for 20 minutes until the mixture has darkened and thickened.
- Remove from heat, then add the vanilla and cinnamon. Mix well, then set aside to cool for at least 20 minutes.
- Once the filling is cool enough to touch, whisk in the egg, making sure to whisk continuously until the mixture is combined.
- Add the pecan pieces to the cooked crust, then pour the filling on top.
- Place in the oven and bake for 40 minutes, or until the filling has completely set and doesn't move when jiggled.
- Allow the pie to cool to room temperature, then refrigerate for 45 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 399 kcal, Carbohydrate 4.6 g, Protein 3.8 g, Fat 41.7 g, SaturatedFat 21.3 g, Cholesterol 109.3 mg, Sodium 252.2 mg, Fiber 1.5 g, Sugar 0.6 g, UnsaturatedFat 13 g
DIABETIC BANANA PECAN PIE
From South Africa,it's actually a very easy recipe. Don't be put off by the apparent length. When your family tastes this pie you'll be glad you made it. This banana pie proves that diabetics have no need to eat plain unappetizing food. I found it on the Afri Chef site
Provided by Annacia
Categories Dessert
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- To make Crust:.
- Soften the margarine.
- Blend cookie crumbs, pecans, and margarine in a bowl to make the crust.
- Press the pie crust into a 9 inch pie plate.
- Chill for 30 minutes.
- To make Filling:.
- In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl.
- Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. Slice the bananas.
- In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas.
- To Make Topping:.
- Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill the Banana Pecan Cream Pie for 1 hour before serving.
DIABETIC PUMPKIN PIE
Make and share this Diabetic Pumpkin Pie recipe from Food.com.
Provided by Northern_Reflectionz
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prehead over to 425.
- Combine sweetener, salt and spices.
- Blend in pumpkin, eggs and milks.
- Pour into pastry shell.
- Bake 425 for 15mins
- Reduce heat to 400 and bake until knife inserted comes out clean.
RAISIN PECAN PIE (DIABETIC)
Make and share this Raisin Pecan Pie (Diabetic) recipe from Food.com.
Provided by Bluenoser
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare but do not bake pie shell.
- Combine milk, sugar replacement, butter, eggs, cornstarch and salt in heavy saucepan.
- Cook and stir over medium-low heat til well blended and slightly thickened.
- Remove from heat.
- Stir in pecans and vanilla, and allow filling to rest 10 minutes.
- Sprinkle raisins on bottom of unbaked pie shell and pour pecan mixture on top.
- Bake 375F 45-50 mins or til knife inserted in centre comes out clean.
DIABETIC PECAN PIE
Make and share this Diabetic Pecan Pie recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Make fruit sweetener: mix together 1/2 cup frozen apple juice concentrate (thawed) PLUS 1/2 cup granulated fructose or diabetic sugar.).
- Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
- In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375°F Cool slightly before cutting.
Nutrition Facts : Calories 208.3, Fat 10, SaturatedFat 2.2, Cholesterol 63.5, Sodium 119.9, Carbohydrate 26.8, Fiber 1.1, Sugar 14.9, Protein 3.5
DIABETIC BANANA SPLIT PIE
With a family history of diabetes, we've been making adjustments to some of our favorite recipes. My daddy, who is a diabetic really likes this pie and it doesn't run his blood sugar levels up. It is quick and easy also which gives it another reason for a "thumbs up" at my house.
Provided by Sherrybeth
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix pudding with milk and vanilla.
- Beat until thick then pour into crust.
- Place the sliced bananas over pudding. Squeeze pineapple to remove all juice, then sprinkle it on top of bananas.
- Cover with Cool Whip.
- Sprinkle pecans on top.
- Chill for 2 hours before serving.
Nutrition Facts : Calories 220.5, Fat 8.2, SaturatedFat 3, Cholesterol 3.4, Sodium 630.1, Carbohydrate 34.6, Fiber 2, Sugar 19.4, Protein 3.9
CREAMY BANANA PECAN PIE
Make and share this Creamy Banana Pecan Pie recipe from Food.com.
Provided by TGirl
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, butter and pecans.
- Press into the bottom and sides of a greased 9 inch pie pan to form crust.
- Bake at 350 degrees for 25 minutes and allow to cool completely.
- In mixing bowl, beat cream cheese and sugar.
- Fold in 1 cup of whipped topping and spread mixture over crust.
- Arrange bananas on top.
- In seperate bowl, whisk pudding and milk until well blended, then pour over bananas.
- Top with remaining whipped topping.
- Garnish with pecans, and refrigerate until serving.
Nutrition Facts : Calories 605.2, Fat 39.8, SaturatedFat 19.6, Cholesterol 90.2, Sodium 404, Carbohydrate 58.3, Fiber 3.1, Sugar 35.5, Protein 8
BANANA CREAM PIE (DIABETIC)
I found this on a store-brand pudding box and modified it to make it diabetic friendly. Tastes so rich and good!
Provided by NanaD
Categories Pie
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding and milk in a medium bowl.
- Stir 1 1/2 minutes with a wire whisk.
- Gently fold 1 cup of Cool Whip Free into pudding mixture.
- Fold in banana slices.
- Top with remaining Cool Whip Free.
- Cover and chill at least 30 minutes.
Nutrition Facts : Calories 197.4, Fat 10.6, SaturatedFat 2.9, Cholesterol 3, Sodium 182.9, Carbohydrate 21.9, Fiber 1.7, Sugar 6, Protein 4.2
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