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Peanut Butter Banana Pie




Source of Recipe


Giovanna


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6744.1

List of Ingredients




Crust:
1 cup reduced calorie vanilla wafer crumbs (about 30 cookies)
2 Tbsp butter or margarine melted and cooled
1 large egg white, lightly beaten
cooking spray

Filling:
2/3 cup sugar
3 1/2 Tbsp cornstarch
1/4 tsp salt
1 1/3 cups 1 percent low fat milk
2 large eggs lightly beaten in a small bowl
2 Tbsp creamy peanut butter
1 tsp vanilla extract
2 1/2 cups slice banana
1 1/2 cups frozen reduced -calorie whipped topping, thawed

Recipe



Preheat oven to 350.

To make 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.

For 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 when adding the hot mixture to the eggs. Return egg mixture to pan. Cook over medium heat until thick (about 1 minute); stir constantly. Remove from heat, and stir in peanut butter and vanilla. Cool slightly.

Arrange banana slices in bottom for 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

Makes 8 servings

Calories 294 Fat 9.5 g Carb 47.8 g Chol 65 mg Sodium 225 mg