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    You are in: Home / Recipes / Peanut Butter-Banana Pie Recipe
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    Peanut Butter-Banana Pie

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Mirj's Note:

    Although this recipe is originally from Cooking Light, I have made the full-fat version, and it is so good you couldn't care less about the calories!

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    • 1 cup reduced-calorie vanilla wafer crumbs (about 30 cookies)
    • 2 tablespoons butter or 2 tablespoons margarine, melted and cooled
    • 1 large egg white, lightly beaten
    • cooking spray

    Filling

    Directions:

    1. 1
      Bananas that are firm rather than extra-ripe work best in this pie.
    2. 2
      Preheat oven to 350 degrees.
    3. 3
      To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist.
    4. 4
      Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
    5. 5
      Bake at 350 degrees for 12 minutes; cool crust on a wire rack.
    6. 6
      To prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan.
    7. 7
      Gradually add the milk, stirring with a whisk until well-blended.
    8. 8
      Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk.
    9. 9
      Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk.
    10. 10
      Return egg mixture to pan.
    11. 11
      Cook over medium heat until thick (for about 1 minute); stir constantly.
    12. 12
      Remove from heat, and stir in peanut butter and vanilla.
    13. 13
      Cool slightly.
    14. 14
      Arrange banana slices in bottom of prepared crust; spoon filling over bananas.
    15. 15
      Press plastic wrap onto the surface of filling; chill 4 hours.
    16. 16
      Remove plastic wrap.
    17. 17
      Spread whipped topping evenly over filling.
    18. 18
      Chill.

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    Ratings & Reviews:

    • on February 21, 2010

      45

      For taste and reaction, I'd give this recipe 5 stars - everyone loved it. For the recipe and making it, maybe 3 stars. I didn't have wafer cookies, so I used graham crackers. Maybe that makes the amounts off, but I couldn't get a full crust out of it, and it took me 15 minutes of prep just to get the crust ready to bake. If I make it again (and I probably will), I'll just buy a low-calorie graham cracker crust from the store. For the filling, watch it carefully or it will scorch. I used skim milk, and it was fine. I also used cool whip free for topping. I ran the recipe through a calorie analyzer and came up with 309 calories per serving, and 11g of fat. Not horrible for a treat. My friend suggested that some chocolate - maybe syrup on top or shaved chocolate - would really compliment it, and I agree.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2005

      35

      I thought the crust was kind of hard to make. Other then that it was pretty good. My boyfriend loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peanut Butter-Banana Pie

    Serving Size: 1 (146 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 238.8
     
    Calories from Fat 76
    32%
    Total Fat 8.5 g
    13%
    Saturated Fat 4.5 g
    22%
    Cholesterol 62.8 mg
    20%
    Sodium 164.6 mg
    6%
    Total Carbohydrate 36.9 g
    12%
    Dietary Fiber 1.4 g
    5%
    Sugars 28.4 g
    113%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    reduced-calorie vanilla wafer crumbs

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