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Peanut Butter-Banana Pie

Randy Mayor
Yield 8 servings
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.

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.