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Peanut Butter-Banana Pie

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“Although this recipe is originally from Cooking Light, I have made the full-fat version, and it is so good you couldn't care less about the calories!”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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