Diabetic Banana Pecan Pie

• Crust
• 1 cup sugar free cookie crumbs
• 1/4 cup finely chopped pecans
• 2 tablespoons margarine
• Banana Pecan Pie Filling
• 2 medium bananas (reserved)
• 1 3/4 cups skim milk
• 1/4 cup unsweetened apple juice concentrate
• 1/4 cup cornstarch
• 2 tablespoons margarine
• 4 teaspoons sugar substitute
• 1 teaspoon vanilla extract
• 1 pinch salt
• For Topping
• 1/4 cup sugar free cookie crumbs
• 1/4 cup chopped pecans

1. To make Crust:
2. Soften the margarine.
3. Blend cookie crumbs, pecans, and margarine in a bowl to make the crust.
4. Press the pie crust into a 9 inch pie plate.
5. Chill for 30 minutes.
6. To make Filling:
7. 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.
8. Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. Slice the bananas.
9. In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas.
10. To Make Topping:
11. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill the Banana Pecan Cream Pie for 1 hour before serving.

crust, sugar, pecans, margarine, pie filling, bananas, milk, apple juice concentrate, cornstarch, margarine, sugar substitute, vanilla, salt, sugar, pecans

Taken from www.food.com/recipe/diabetic-banana-pecan-pie-455113 (may not work)