Banana Pineapple Tropical Pie
Serves 10
A pastry crust filled with sliced bananas layered between a fluffy mixture of reduced fat cream cheese, pineapple, whipped topping and coconut.
Ingredients
- Pastry for single crust 9-inch pie
- 2 packages (8 ounces each) reduced-fat cream cheese, softened
- 12 packets Equal® sweetener*
- 1 container (8 ounces) lite whipped topping, thawed if frozen
- 1 can (8 ounces) crushed pineapple in juice, well drained
- 3 tablespoons flaked coconut, divided
- 1/2 teaspoon rum extract
- 2 medium ripe bananas, cut into 1/2-inch thick slices
- 1 tablespoon chopped pecans
- Substitute 1/2 cup Equal Spoonful for the packets.
Preparation
- Preheat oven to 375°F.
- Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
- Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 2 tablespoons of the coconut and rum extract.
- Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
Nutrition Information (per serving)
- Calories: 345
- Protein: 7 g
- Carbohydrates: 32 g
- Fat: 23 g
- Cholesterol: 45 mg
- Sodium: 324 mg
Exchanges
- Fat - 3-1/2
- Starch - 1-1/4
- Fruit - 3/4
