Peanut Butter-Banana Pie

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!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

• 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

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