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

Copyright 2014 nwitimes.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Follow The Times

Featured Businesses

Poll

Loading…

Do you expect the former Sheraton Hotel in Gary to be demolished by the end of the year?

View Results

National Video