Best Creamy Banana Berry Pie Recipes

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CREAMY BANANA-BERRY PIE



Creamy Banana-Berry Pie image

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!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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., In a small bowl, combine the milk, sour cream and sugar substitute. Gradually whisk in dry pudding mix. Fold in whipped topping. , 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.

Nutrition Facts : Calories 263 calories, Fat 13g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 266mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

CREAMY BANANA-BERRY PIE



Creamy Banana-Berry Pie image

Make and share this Creamy Banana-Berry Pie recipe from Food.com.

Provided by bmcnichol

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/4 cups cold nonfat milk
1/2 cup reduced-fat sour cream
1/4 cup Splenda sugar substitute
1 (1 ounce) package sugar-free instant banana pudding mix
2 cups sugar-free whipped topping
1 tablespoon lemon juice
2 medium bananas
1/3 cup fresh blueberries
1 graham cracker pie crust

Steps:

  • In a bowl, combine milk, sour cream and Splenda.
  • Whisk in pudding mix then fold in whipped topping.
  • 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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