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Banana Cream Pie Recipe

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This recipe for Banana Cream Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, November 17, 2007


1 cup low-fat chocolate wafer cookie crumbs
1 tablespoon brown sugar
1 teaspoon instant espresso powder, dissolved in 1 tbsp.
1 teaspoon canola oil
2 bananas, sliced
2 tablespoons banana liquer
1 cup prepared marshmallow cream
7 oz. non-fat whipped topping, thawed
1/4 cup semi-sweet chocolate shavings

Make cookie crumbs by processing chocolate cookies in a
food processor until they yield a fine crumb. Add brown
sugar, espresso, and oil and process until blended. Press
mixture into the bottom and sides of a 9-inch pie pan and set

Peel and thinly slice bananas. Toss banana slices with
banana liqueur and set aside. In a large bowl, stir the
marshmallow cream and whipped topping together. Fold in
the banana-liqueur mixture. Spread topping over the crust
and smooth. Garnish with chocolate shavings, if desired.
Refrigerate until chilled, at least 30 minutes. 200 calories, 4
grams of fat.




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