Peanut Butter-Banana Pie Recipe

Recipes.net Team
Recipes.net Team Published May 25, 2020

This sandwich-inspired pie would probably have been a favorite of Elvis.

How To Make Peanut Butter-Banana Pie

A filling pie that's made of sliced bananas under a rich amount fo peanut butter. Perfect for your kid's snacks.

  • 1 cup vanilla wafer crumbs (reduced-calorie, about 30 cookies)
  • 2 tbsp butter (melted and cooled, or stick margarine)
  • 1 large egg white (lightly beaten)
  • Cooking spray
  • ⅔ cup sugar
  • 3 ½ tbsp cornstarch
  • ¼ tsp salt
  • 1 ⅓ cups low-fat milk
  • 2 large eggs (lightly beaten)
  • 2 tbsp peanut butter (creamy )
  • 1 tsp vanilla extract
  • 2 ½ cups banana (sliced )
  • 1 ½ cups whipped topping (thawed, reduced-calorie, frozen )
  1. Preheat oven to 350 degrees F.

  2. Combine the first 3 ingredients in a bowl, tossing with fork until moist.

  3. Press into bottom and up sides of 9-inch pie plate coated with cooking spray.

  4. Bake at 350 degrees F for 12 minutes; cool crust on wire rack.

  5. Combine sugar, cornstarch, and salt in a small heavy saucepan.

  6. Gradually add milk, stirring with a whisk until well blended.

  7. Cook over medium heat until mixture comes to boil; cook for 1 minute, stirring with a whisk.

  8. Gradually add about ⅓ cup hot custard to beaten eggs, stirring constantly with a whisk.

  9. Return egg mixture to pan.

  10. Cook over medium heat until thick for about 1 minute; stir constantly.

  11. Remove from heat and stir in peanut butter and vanilla. Cool slightly.

  12. Arrange banana slices in the bottom of prepared crust; spoon filling over bananas.

  13. Press plastic wrap onto surface of filling; chill 4 hours.

  14. Remove plastic wrap.

  15. Spread whipped topping evenly overfilling.

  16. Chill and serve when ready.

How To Make Peanut Butter-Banana Pie

0 from 0 votes

A filling pie that's made of sliced bananas under a rich amount fo peanut butter. Perfect for your kid's snacks.

Preparation Time: 30 mins
Chill Time: 4 hrs
Cooking Time: 15 mins
Total Time: 4 hrs 45 mins
Makes:

Ingredients

  • 1 cup vanilla wafer crumbs, reduced-calorie, about 30 cookies
  • 2 tbsp butter , melted and cooled, or stick margarine
  • 1 large egg white, lightly beaten
  • Cooking spray
  • cup sugar
  • 3 ½ tbsp cornstarch
  • ¼ tsp salt
  • 1 ⅓ cups low-fat milk
  • 2 large eggs, lightly beaten
  • 2 tbsp peanut butter, creamy
  • 1 tsp vanilla extract
  • 2 ½ cups banana, sliced
  • 1 ½ cups whipped topping, thawed, reduced-calorie, frozen

Instructions

  1. Preheat oven to 350 degrees F.

  2. Combine the first 3 ingredients in a bowl, tossing with fork until moist.

  3. Press into bottom and up sides of 9-inch pie plate coated with cooking spray.

  4. Bake at 350 degrees F for 12 minutes; cool crust on wire rack.

  5. Combine sugar, cornstarch, and salt in a small heavy saucepan.

  6. Gradually add milk, stirring with a whisk until well blended.

  7. Cook over medium heat until mixture comes to boil; cook for 1 minute, stirring with a whisk.

  8. Gradually add about ⅓ cup hot custard to beaten eggs, stirring constantly with a whisk.

  9. Return egg mixture to pan.

  10. Cook over medium heat until thick for about 1 minute; stir constantly.

  11. Remove from heat and stir in peanut butter and vanilla. Cool slightly.

  12. Arrange banana slices in the bottom of prepared crust; spoon filling over bananas.

  13. Press plastic wrap onto surface of filling; chill 4 hours.

  14. Remove plastic wrap.

  15. Spread whipped topping evenly overfilling.

  16. Chill and serve when ready.

Nutrition

  • Calcium: 70mg
  • Calories: 312kcal
  • Carbohydrates: 50g
  • Cholesterol: 49mg
  • Fat: 11g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 301mg
  • Protein: 6g
  • Saturated Fat: 4g
  • Sodium: 220mg
  • Sugar: 33g
  • Vitamin A: 317IU
  • Vitamin C: 4mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Pies & Pastries Recipes

Comments

    Leave a comment

    Replying to