Special Banana crème Pie Friday, July 12, 2013


1 sugar free white chocolate instant pudding
1 cup low fat milk
1 cup low fat sour cream
1 8 oz whipped topping
2 or 3 bananas, sliced
1 9” deep dish pie shell


Fill the pie shell with a sheet of aluminum foil and beans or rice and bake in a hot (400 deg) oven about 5 minutes. Remove foil and weights and bake an additional 5 minutes or until brown. Allow to cool. Mix pudding using the milk and sour cream. Mix in about half of the whipped topping. Place the banana slices evenly in the bottom of the baked pie shell. Two layers are nice. Spoon the pudding mixture over and place into the refrigerator until the pie is set. Garnish with the remaining whipped topping and serve.

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