Recipe by Mirj
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!
Top Review by WorkingMom2three
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.
- 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
- 2⁄3 cup sugar
- 3 1⁄2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 1⁄3 cups 1% low-fat milk
- 2 large eggs, lightly beaten
- 2 tablespoons creamy peanut butter
- 1 teaspoon vanilla extract
- 2 1⁄2 cups sliced bananas
- 1 1⁄2 cups frozen reduced-calorie whipped topping, , thawed
Directions See How It's Made
- Bananas that are firm rather than extra-ripe work best in this pie.
- Preheat oven to 350 degrees.
- 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 degrees 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.