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.

29% calorie reduction from traditional recipe

Pastry for single crust 9-inch pie
2 packages (8 ounces each) reduced fat cream cheese, softened
1/2 cup Equal Spoonful*
1 container (8 ounces) frozen light whipped topping, thawed
1 can (8 ounces) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans

*May substitute 12 packets Equal sweetener

Heat oven to 375 degrees F. Roll pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with a fork. Bake in preheated oven 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal until blended. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract. Place half of cream cheese mixture in 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

Nutrition information per serving: 272 cal., 6 g pro., 26 g carb., 16 g fat, 29 mg chol., 199 mg sodium

Food exchanges: 1 1/2 starch, 1/2 fruit, 3 fat