Ingredients:
1 cup reduced-calorie vanilla wafer crumbs ( about 30 cookies)
2 tablespoons butter or 2 tablespoons margarine, melted and cooled
1 large egg whites, 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
Directions:
Bananas that are firm rather than extra-ripe work best in this pie.
Preheat oven to 350 degrees.
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 degrees 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.
Servings: 8
Time preparation: 15 min.
Time total: 30 min.