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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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! Ingredients:
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:
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.
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