Peanut Butter-Banana Pie

Name: Peanut Butter-Banana Pie
Yield: 8 servings
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:; ⅔ cup sugar; 3 ½ tablespoons cornstarch; ¼ teaspoon salt; 1 ⅓ cups 1% low-fat milk; 2 large eggs, lightly beaten; 2 tablespoons creamy peanut butter; 1 teaspoon vanilla extract; 2 ½ cups sliced banana; 1 ½ cups frozen reduced-calorie whipped topping, thawed

3 Ratings
3 Reviews

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

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Credit: Randy Mayor

Recipe Summary test

Yield:

8 servings

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

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.

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steponme

06/28/2011

I agree with both of the reviews by 'mauilover' and 'bravekate.' I felt it was a little too sweet and that took away a lot of the peanut butter flavor and it did fall apart. Maybe less sugar in the custard and more peanut butter, the LF Nilla Wafers were also too sweet; might do better with a graham cracker crust (that's no so sweet).

mauilover

02/08/2010

The custard in this recipe is just fantastic! I would love to give the pie 5 stars but it fell apart completely when cut. I followed the directions exactly but it was very messy and not attractive when cut. I think I would like to try again but freeze it.

bravekatie

11/22/2009

I LOVE peanut butter and banana together and expected to be wowed by this recipe, but perhaps I am too much of a peanut butter purist. Maybe I do not so much love peanut butter with sugar and cornstarch. If I made it again, I might try more peanut butter and less sugar. It was a nice dessert though overall, not too rich or sweet. Peopled liked it but I didn't get any raves or anything.

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Peanut Butter-Banana Pie

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Peanut Butter-Banana Pie

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Peanut Butter-Banana Pie

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Peanut Butter-Banana Pie