Peanut Butter-banana Pie

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 cup reduced-calorie vanilla wafer crumbs (about 30 cookies)
• 2 tablespoons butter or 2 tablespoons margarine, melted and cooled
• 1 large egg , 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 bananas
• 1 1/2 cups frozen reduced-calorie whipped topping, , thawed

Recipe

• 1 bananas that are firm rather than extra-ripe work best in this pie.
• 2 preheat oven to 350 degrees.
• 3 to prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist.
• 4 press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
• 5 bake at 350 degrees for 12 minutes; cool crust on a wire rack.
• 6 to prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan.
• 7 gradually add the milk, stirring with a whisk until well-blended.
• 8 cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk.
• 9 gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk.
• 10 return egg mixture to pan.
• 11 cook over medium heat until thick (for about 1 minute); stir constantly.
• 12 remove from heat, and stir in peanut butter and vanilla.
• 13 cool slightly.
• 14 arrange banana slices in bottom of prepared crust; spoon filling over bananas.
• 15 press plastic wrap onto the surface of filling; chill 4 hours.
• 16 remove plastic wrap.
• 17 spread whipped topping evenly over filling.
• 18 chill.