Caramel Banana Peanut Butter Pie |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. Ingredients:
1 1/8 cups pretzel crumbs, about 85 mini pretzel twists |
3 tablespoons light brown sugar |
1 tablespoon butter |
1/4 cup egg substitute |
1 (14 ounce) can fat-free sweetened condensed milk |
3/4 cup banana, sliced, ripe |
1/2 cup better 'n peanut butter spread |
4 ounces reduced-fat cream cheese (1/3 less fat) |
2 cups frozen light whipped dessert topping, thawed |
Directions:
1. In a food processor, combine pretzel crumbs, brown sugar and butter; process until well mixed. Add egg substitute and process until thoroughly combined.
2. Press into an 8-inch pie plate. Bake at 350°F for 12-15 minutes or until upper edges are just beginning to brown. Cool.
3. Pour sweetened condensed milk into a 2-quart microwave safe bowl. Heat on Medium (50%) power for 4 minutes, stirring after 2 minutes. Reduce heat to Medium-low (30%) power and continue to cook 16-20 minutes, stirring every 2 minutes with a wire whisk until thick and caramel colored. Cool to room temperature.
4. In a mixing bowl, beat together banana, Better 'N Peanut Butter and cream cheese until almost smooth. Beat in cooled caramelized sweetened condensed milk. Fold in whipped topping; pour into prepared crust. Freeze overnight. Cut into 8 wedges and serve while frozen.
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