1 c. sugar free cookie crumbs
1/4 c. 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
Pinch of salt
2 tbsp. butter
2 bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans

For Crust: Blend 1 cup cookie crumbs, pecans and butter in a bowl. Press mixture into a 9 inch pie plate. Chill 30 minutes.

For Filling: In pan combine milk, apple juice concentrate, cornstarch, sugar, vanilla and salt; heat to a boil over medium heat, whisking until smooth, about 10 minutes. Reduce heat and simmer 1 minute. Whisk in the 2 tablespoons butter until smooth. Cover with plastic wrap and cool to room temperature.

In the prepared crust, arrange banana slices in a layer. Whisk the cooled filling and pour evenly over the banana slices. Mix the remaining cookie crumbs and pecans together and sprinkle over filling. Chill 1 hour and serve.