Peanut Butter-Banana Pie

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This sandwich-inspired pie would probably have been a favorite of Elvis.

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Ingredients

  • 1 C. reduced-calorie vanilla wafer crumbs (about 30 cookies)
  • 2 Tbs. butter or stick margarine, melted and cooled
  • 1 large egg white, lightly beaten Cooking spray
  • 2/3 C. sugar
  • 3-1/2 Tbs. cornstarch
  • 1/4 tsp. salt
  • 1-1/3 C. low-fat milk
  • 2 large eggs, lightly beaten
  • 2 Tbs. creamy peanut butter
  • 1 tsp. vanilla extract
  • 2-1/2 C. sliced banana
  • 1-1/2 C. frozen reduced-calorie whipped topping, thawed

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Directions

Preheat oven to 350 degrees. Combine first 3 ingredients in bowl, tossing with fork until moist. Press into bottom and up sides of 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 12 minutes; cool crust on wire rack. Combine sugar, cornstarch and salt in small heavy saucepan. Gradually add milk, stirring with whisk until well blended. Cook over medium heat until mixture comes to boil; cook for 1 minute, stirring with whisk. Gradually add about 1/3 C. hot custard to beaten eggs, stirring constantly with whisk. Return egg mixture to pan. Cook over medium heat until thick (for about 1 minute); stir constantly. Remove from heat and stir in peanut butter and vanilla. Cool slightly. Arrange banana slices in bottom of prepared crust; spoon filling over bananas. Press plastic wrap onto surface of filling; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over filling. Chill.

Makes 8 servings.




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