Peanut Butter-Banana Pie

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Peanut Butter-Banana Pie Recipe
Randy Mayor
Add sweet, nutty flavor to a basic banana cream pie by stirring peanut butter into the pie filling.  Bananas that are firm rather than extra-ripe work best in this pie.
8 servings


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


Preheat oven to 350°.

To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 12 minutes; cool crust on a wire rack.

To prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan. Gradually add the milk, stirring with a whisk until well-blended. Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a 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 the surface of filling; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over filling. Chill.

Created date

July 2000

Nutritional Information

Calories 294
Caloriesfromfat 29 %
Fat 9.5 g
Satfat 4.7 g
Monofat 2.8 g
Polyfat 1.4 g
Protein 5.9 g
Carbohydrate 47.8 g
Fiber 1.4 g
Cholesterol 65 mg
Iron 0.8 mg
Sodium 225 mg
Calcium 80 mg