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.
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).
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.
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.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!