Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: using a fork, combine graham cracker crumbs and honey in a small mixing bowl. press into the bottom of a 13 x 9 x 2 inch pan. in a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside. in another bowl, beat together cream cheese and sugar using a mixer on low speed. using a rubber spatula, fold in the pudding until blended. spread pudding mixture over graham cracker crust. arrange bananas on top of pudding mixture; sprinkle with coconut. spread on nondairy whipped topping; sprinkle on nuts. cover and chill at least two hours.

Target recipe: slice bananas and sprinkle lightly with lemon juice. to make custard: in saucepan, stir sugar, cornstarch and salt. add milk and whisk until smooth. turn on heat to medium. stir constantly until mixture boils. let boil 2 minutes, remove from heat. mix 1/8 cup of hot milk mixture into egg yolks. add another 1/8 cup of mixture. add yolk mixture to hot milk mixture in pot and return to heat. mix well until custard bubbles, stirring constantly. remove from heat and add butter and vanilla. smear 2-3 tbsp custard over bottom of pie shell. layer sliced bananas over bottom and top with custard. refrigerate 3 hours and top with whipped cream.