Sunday, March 1, 2009

Peanut Butter-Banana Pie

Bananas that are firm rather than extra-ripe work best in this pie.

8 servings
* 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

Preheat oven to 350°.

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.

Nutritional Information
Calories: 294 (29% from fat)
Fat: 9.5g (sat 4.7g,mono 2.8g,poly 1.4g)
Protein: 5.9g
Carbohydrate: 47.8g
Fiber: 1.4g
Cholesterol: 65mg
Iron: 0.8mg
Sodium: 225mg
Calcium: 80mg

photo: Randy Mayor


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