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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Add sweet, nutty flavor to a basic banana cream pie by stirring peanut butter into the pie filling. Bananas that are firm rather than extra-ripe work best in this pie. Ingredients:
1 cup reduced-calorie vanilla wafer crumbs (about 30 cookies) |
2 tablespoons butter or stick 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 banana |
1 1/2 cups frozen reduced-calorie whipped topping, thawed |
Directions:
1. Preheat oven to 350°.
2. 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° for 12 minutes; cool crust on a wire rack.
3. 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.
4. 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. Chill.
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