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Banana Coconut Cream Pie

Who wouldn’t be happy if you presented them with a delicious pie you stirred up just for them. Unless you tell them—they will never know it took you just minutes to make!

1 (4-serving) package sugar-free vanilla cook-and-serve pudding mix
2⁄3 cup nonfat dry milk powder
12⁄3 cups water
1 teaspoon coconut extract
1 (6-ounce) graham cracker piecrust
1 cup sliced banana
1⁄4 cup flaked coconut
2 tablespoons purchased graham cracker crumbs or 2 (2 1⁄2-inch) graham crackers made into fine crumbs


1. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in coconut extract.

2. Spread 1⁄2 cup hot filling mixture into piecrust. Evenly layer banana slices and 2 tablespoons coconut over filling. Spoon remaining filling mixture evenly over top.

3. In a small bowl, combine cracker crumbs and remaining 2 tablespoons coconut. Evenly sprinkle crumb mixture over top. Refrigerate for at least 2 hours. Cut into 8 servings.

* Each serving equals: 170 calories, 6g fat, 3g protein, 26g carb., 235mg sodium, 1g fiber; Diabetic Exchanges: 1 1⁄2 Starch, 1 Fat.