Pecan pie is one of my absolute favorite Thanksgiving desserts – the crunchy pecans, buttery crust, and the toothachingly-sweet honey-caramel filling. The problem is that each slice delivers a full meal’s worth of calories, which is not advisable for your physical or mental health after the largest (and best) meal of the year. That’s why I decided to create a light and healthy remake of this dessert to celebrate National Peanut Butter Lover’s Month and Thanksgiving! This recipe doesn’t sacrifice flavor but, rather, improves the flavor with the addition of peanut butter. I title this effort Extreme Peanut Butter Boy Makeover – Pecan Pie Edition.
1 cup nonfat plain greek yogurt (or regular yogurt or sour cream)
8 oz (~3 cups) nonfat frozen whipped topping, thawed for 20 minutes
2 cups skim milk
1/3 cup creamy peanut butter (store brand w/ sugar or natural unsalted)
1 small package nonfat (sugar-free) instant vanilla pudding
1 small package nonfat (sugar-free) instant butterscotch pudding
20 ginger snaps
1/4 cup maple syrup
2 bananas, in 1/4″ slices
1 cup pecans
1. Preheat a pan over medium heat and add the pecans. Shake the pan every minute or so, until the aroma of pecans begins to fill the room. Once the pecans begin to darken in color, remove from the heat and let cool.
2. In a large bowl whisk together the greek yogurt, maple syrup, peanut butter, whipped topping, cinnamon and nutmeg. Then add the milk and whisk until no clumps remain. Stir in the instant pudding until well incorporated and mixture begins to thicken.
3. In a large glass serving dish or trifle bowl, form a layer of ginger snaps. Cover with half of the pudding mixture, followed by all of the banana slices and another layer of ginger snaps. Cover with the remaining pudding mixture and top with toasted pecans. Refrigerate for at least 4 hours before serving.