Peanut Butter-Banana Cream Pie

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The combination of cookie crumb crust and peanut butter and banana filling make this pie a great dessert to serve to guests.
10 servings (serving size: 1 wedge)


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1 cup vanilla wafer cookies (about 20 cookies)
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
Cooking spray
3/4 cup packed brown sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 1/2 cups sliced banana (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup


Preheat oven to 350°.

Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.

Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

Created date

December 2006

Nutritional Information

Calories 300
Caloriesfromfat 29 %
Fat 9.6 g
Satfat 3.5 g
Monofat 3.5 g
Polyfat 1.4 g
Protein 5.4 g
Carbohydrate 49 g
Fiber 1.5 g
Cholesterol 12 mg
Iron 1 mg
Sodium 199 mg
Calcium 41 mg