peanut butter-banana pie
(1 rating)
This pie is delicious, please give it a try.
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(1 rating)
yield
6 to 8
prep time
15 Min
cook time
10 Min
Ingredients For peanut butter-banana pie
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crust:
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1 creduced-calorie vanilla wafer crumbs (about 30 cookies)
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2 Tbspbutter or stick margarine, melted and cooled
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1 lgegg white, lightly beaten
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cooking spray
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filling:
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2/3 csugar
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3 1/2 Tbspcornstarch
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1/4 tspsalt
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1 1/3 c1% low-fat milk
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2 lgeggs, lightly beaten
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2 Tbspcreamy peanut butter
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1 tspvanilla extract
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2 1/2 csliced banana
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1 1/2 cfrozen reduced-calorie whipped topping, thawed
How To Make peanut butter-banana pie
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1Preparation 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.
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