Banana Pineapple Tropical Pie
A pastry crust filled with sliced bananas layered between a fluffy mixture of reduced-fat cream cheese, pineapple, whipped topping and coconut.
Pastry for single crust 9-inch pie
2 (8-ounce each) packages reduced-fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 (8-ounce) container light whipped topping, thawed if frozen
1 (8-ounce) can crushed pineapple, well drained
1/4 cup flaked coconut - divided use
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
- Preheat oven to 375°F (190°C).
- 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, 3 tablespoons 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.
Makes 10 servings.
*May substitute 12 packets Equal sweetener
Nutritional Information Per Serving (1/10 of recipe): calories 272, protein 6 g, carbohydrate 26 g, fat 16 g, cholesterol 29 mg, sodium 199 mg.
Food Exchanges: 1 1/2 starch, 1/2 fruit, 3 fat.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.