Bananas and peanut butter are a natural pairing so it makes sense that they would come together deliciously in this cream pie. Minimal baking is required of this dessert, the only thing you need to stick in the oven is the crust. Moreover, this recipe slices the fat whenever possible to reduce the calorie count without sacrificing flavor. Prepare this recipe ahead of time so that it can be enjoyed without any hassel.
Peanut Butter Banana Cream Pie
For the pie:
3/4 cup packed brown sugar
1/2 cup (4 oz.) low fat cream cheese
1/2 cup reduced fat peanut butter
1/2 teaspoon vanilla extract
1 (8 oz.) container frozen fat-free whipped topping, thawed
1 1/2 cups sliced banana (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup
For the crust:
1 cup vanilla wafer cookies (about 20)
1/4 cup packed brown sugar
2 1/2 tablespoons butter, melted
Step 1: Place cookies in a food processor, and process until finely ground. Add the cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9" pie plate coated with cooking spray. Bake at 350 deg F. for 10 minutes; cool completely on a wire rack.
Step 2: Place 3/4 Cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with mixer at medium speed until smooth. Fold in whipped topping. Arrange bananas in bottom of prepared (or purchased) crust. Spread peanut butter mixture over bananas; drizzle with syrup. Cover & freeze 8 hours; let stand at room temperature 15 minutes before serving.
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