1 c. sugar free cookie crumbs
1/4 c. finely chopped pecans
2 tbsp. butter, softened

FILLING:

1 3/4 c. skim milk
1/4 c. unsweetened apple juice concentrate
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. butter
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans

1. To make crust, blend cookie crumbs, pecans and butter in a bowl. Press into a 9 inch pie plate. Chill for 30 minutes.

2. To make filling: In a saucepan heat all filling ingredients except butter, to a boil over medium heat, whisking until smooth, about 10 minutes. Reduce heat and simmer for 1 minute.

3. Scrape into a bowl. Whisk in remaining 2 tablespoons of butter until smooth. Cover with plastic wrap and cool to room temperature.

4. In prepared pie plate, arrange sliced bananas in one layer. Whisk cooled filling and pour evenly over bananas.

5. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill for 1 hour before serving. Serves 8-12.