Caramel Banana Peanut Butter Pie
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
8 inch pie
- Serves:
- 8
ingredients
- 1 1⁄8 cups pretzel crumbs, about 85 mini pretzel twists
- 3 tablespoons light brown sugar
- 1 tablespoon butter
- 1⁄4 cup egg substitute
- 1 (14 ounce) can fat-free sweetened condensed milk
- 3⁄4 cup banana, sliced, ripe
- 1⁄2 cup Better 'n Peanut Butter spread
- 4 ounces reduced-fat cream cheese (1/3 less fat)
- 2 cups frozen light whipped dessert topping, thawed
directions
- In a food processor, combine pretzel crumbs, brown sugar and butter; process until well mixed. Add egg substitute and process until thoroughly combined.
- Press into an 8-inch pie plate. Bake at 350°F for 12-15 minutes or until upper edges are just beginning to brown. Cool.
- Pour sweetened condensed milk into a 2-quart microwave safe bowl. Heat on Medium (50%) power for 4 minutes, stirring after 2 minutes. Reduce heat to Medium-low (30%) power and continue to cook 16-20 minutes, stirring every 2 minutes with a wire whisk until thick and caramel colored. Cool to room temperature.
- In a mixing bowl, beat together banana, Better 'N Peanut Butter and cream cheese until almost smooth. Beat in cooled caramelized sweetened condensed milk. Fold in whipped topping; pour into prepared crust. Freeze overnight. Cut into 8 wedges and serve while frozen.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey