Peanut Butter-Banana Pie

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

Yield: 8 servings

Ingredients

• 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% 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

Preparation

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