BANANA-COCONUT PIE

A dreamy, no-bake banana filling in an easy crust

SERVES 6 TO 8

2 cups graham cracker crumbs

1 cup butter melted with

1 T. honey

PREHEAT OVEN TO 350° F. Mix crumbs with butter and honey. Pat evenly over the sides and bottom of a deep dish 9˝ pie pan. Bake for 10 to 15 minutes, until crust is golden brown. Set aside to cool.

1 cup sour cream

1 cup lowfat yogurt

3 T. honey

½ t. nutmeg

4 large ripe bananas, sliced

½ cup shredded coconut soaked in

¼ cup orange juice

½ t. vanilla

3 to 4 T. toasted almond slivers

Combine yogurt, sour cream, honey, nutmeg, and vanilla. Gently stir in the fruit. Spoon into pie crust and spread evenly. Let chill for 2 to 3 hours; the filling will thicken. Serve chilled, garnished with almond slivers.