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Banana Pineapple Tropical Pie
29% calorie reduction from traditional recipePastry for single crust 9-inch pie2 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 sweetenerPreheat 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 servingsNutrition information per serving: 272 cal., 6 g pro., 26 g carb., 16 g fat, 29 mg chol., 199 mg sodiumFood exchanges: 1 1/2 starch, 1/2 fruit, 3 fat
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