Diabetic Banana Pecan Pie - cooking recipe

Ingredients

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

Preparation

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.