Ingredients for Diabetic Banana Split Pie
- Reduced Fat Graham Cracker Crust
- Sugar Free Instant Vanilla Pudding Mix
- Low Fat Milk
- 1 teaspoon vanilla extract
- 2-3 ripe bananas, thinly sliced
- Crushed Pineapple
- Cool Whip Lite
- 1/2 cup chopped pecans
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How to Make Diabetic Banana Split Pie
- Preheat oven to 350°F (175°C). Prepare your pie crust (either homemade or store-bought).
- In a medium bowl, whisk together 1 (3.4 ounce) package sugar-free instant vanilla pudding mix, 2 cups sugar-free milk (or unsweetened almond milk), and 1 teaspoon vanilla extract until smooth and creamy.
- Beat with an electric mixer until the pudding is thick and fluffy (about 2 minutes).
- Gently pour the pudding mixture into the prepared pie crust.
- Arrange 2-3 ripe, thinly sliced bananas evenly over the pudding.
- Drain 1 (20 ounce) can of crushed pineapple thoroughly to remove excess juice. Sprinkle the pineapple evenly over the bananas.
- Top with 1 (8 ounce) container of sugar-free whipped topping.
- Sprinkle 1/2 cup chopped pecans over the whipped topping.
- Refrigerate the pie for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
77g
Fat
14g
Carbs
11g
