Can't decide between coconut cream and banana cream? In this simple recipe, we've combined two delicious desserts into one, so you don't have to choose! The creamy coconut filling spooned over luscious ripe bananas in an oil-based pastry crust makes for a dessert that's surprisingly low in fat. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Stir together flour and salt in a medium bowl. Add oil and 3 tablespoons of the milk. Stir lightly with a fork. Form into a ball. Slightly flatten dough on a lightly floured surface. Roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin; unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch it. Trim the pastry 1/2 inch beyond edge of the pie plate; fold under and flute as desired. Line the pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.

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  • Stir together sugar and cornstarch in a heavy medium saucepan. Gradually stir in the remaining 1 1/2 cups of fat-free milk and the evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

  • Gradually stir about 1 cup of the hot mixture into the egg. Return all of the egg mixture to the saucepan. Cook and stir over medium-low heat for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut, the vanilla, and rum extract. Set aside to cool for 30 minutes, stirring occasionally.

  • Arrange bananas in the bottom of the cooled pastry. Pour in the cooled filling. Cover the surface with plastic wrap. Chill for 4 hours.

  • To serve, spoon whipped topping on top of the pie and, if desired, top with additional toasted coconut.

Tips

Tips: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 237 cal., 31 g carb. Exchanges: 1/2 other carb.

To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

To make ahead: Prepare as directed through Step 3, except chill for up to 24 hours. Serve as directed in Step 4.

Nutrition Facts

237 calories; 9.5 g total fat; 3.1 g saturated fat; 2 mg cholesterol; 133 mg sodium. 297 mg potassium; 31.1 g carbohydrates; 1.2 g fiber; 11 g sugar; 6.7 g protein; 308 IU vitamin a iu; 2 mg vitamin c; 58 mcg folate; 156 mg calcium; 1 mg iron; 24 mg magnesium;