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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Units: US | Metric
- 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
- 1Bananas that are firm rather than extra-ripe work best in this pie.
- 2Preheat oven to 350 degrees.
- 3To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist.
- 4Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
- 5Bake at 350 degrees for 12 minutes; cool crust on a wire rack.
- 6To prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan.
- 7Gradually add the milk, stirring with a whisk until well-blended.
- 8Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk.
- 9Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk.
- 10Return egg mixture to pan.
- 11Cook over medium heat until thick (for about 1 minute); stir constantly.
- 12Remove from heat, and stir in peanut butter and vanilla.
- 13Cool slightly.
- 14Arrange banana slices in bottom of prepared crust; spoon filling over bananas.
- 15Press plastic wrap onto the surface of filling; chill 4 hours.
- 16Remove plastic wrap.
- 17Spread whipped topping evenly over filling.
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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
- Total Fat 8.5 g
- Saturated Fat 4.5 g
- Cholesterol 62.8 mg
- Sodium 164.6 mg
- Total Carbohydrate 36.9 g
- Dietary Fiber 1.4 g
- Sugars 28.4 g
- Protein 5.3 g
The following items or measurements are not included:
reduced-calorie vanilla wafer crumbs