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Banana Cream Pie with Oatmeal Coconut Crust

A delicious pie made with bananas and Murray's Sugar Free Oatmeal Cookies.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 347.8
Total Carbs 57.3 g
Dietary Fiber 3.2 g
Sugars 7.8 g
Total Fat 11.5 g
Saturated Fat 2.8 g
Unsaturated Fat 1.4 g
Potassium 63.6 mg
Protein 5.9 g
Sodium 367.7 mg
Dietary Exchanges
2 Fat , 1/2 Fruits , 1/2 Milk , 3 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Finely crush cookies. In small bowl combine cookies, coconut and cinnamon. Add margarine. Toss to coat.
  2. Press on bottom and sides of 9-inch pie plate lightly coated with nonstick cooking spray. Bake at 350 degree F for 8 minutes. Cool completely.
  3. In large bowl combine mild and coconut extract, if desired. Add pudding mix. Beat with wire whisk about 2 minutes or until thickened.
  4. Pour half of pudding mixture into crust. Slice banana on top. Pour remaining pudding mixture over banana. Spread whipped topping over all. Refrigerate at least 30 minutes. Garnish as desired. Store in refrigerator.

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