Peanut Butter-Banana Pie

2013-08-18T00:00:00Z 2013-08-29T15:30:07Z Peanut Butter-Banana Pie nwitimes.com
August 18, 2013 12:00 am

Peanut Butter-Banana Pie

Crust:

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

Filling:

2/3 cup sugar

3 1/2 tablespoons cornstarch

1/4 teaspoon salt

1 1/3 cups 1 percent 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: Preheat oven to 350 degrees. 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. 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. 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.

From cookinglight.com

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