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.

Recipe by Cooking Light July 2000

Gallery

Randy Mayor

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

294 calories; calories from fat 29%; fat 9.5g; saturated fat 4.7g; mono fat 2.8g; poly fat 1.4g; protein 5.9g; carbohydrates 47.8g; fiber 1.4g; cholesterol 65mg; iron 0.8mg; sodium 225mg; calcium 80mg.