Peanut Butter-Banana Pie

Telisia Dodd


This pie is delicious, please give it a try.

pinch tips: How to Fold Ingredients



6 to 8


15 Min


10 Min


1 c
reduced-calorie vanilla wafer crumbs (about 30 cookies)
2 Tbsp
butter or stick margarine, melted and cooled
1 large
egg white, lightly beaten
cooking spray
2/3 c
3 1/2 Tbsp
1/4 tsp
1 1/3 c
1% low-fat milk
2 large
eggs, lightly beaten
2 Tbsp
creamy peanut butter
1 tsp
vanilla extract
2 1/2 c
sliced banana
1 1/2 c
frozen reduced-calorie whipped topping, thawed

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy
Hashtag: #None