Cooking Light Magazine Peanut butter Banana Pie on the Cover

[sunshine1101]

I need some help. I had the rec. for the Peanut Butter Banana Pie that was on the cover of the Cooking Light Magazine a few months ago but I have misplaced it. Does anyone have it and can you post it for me or tell me where to find it. I couldn't find it by searching the recipes on the site. HELP. My family loved that pie.

[Lrimerman]

Here it is, I found it by doing a search using the search button at the top of the page. FYI, you can find most topics and lots of recipes on old threads. I searched under "banana + pie" and picked to only search in the thread titles. Welcome to the BB, it is fun and informative!!

Lisa

Peanut Butter--Banana Cream Pie

Recipe By :Cooking Light Magazine. June 2002. Page: 126.
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 cup vanilla wafer cookies (about 20 cookies)
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
Cooking spray
Filling:
3/4 cup packed brown sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1 container (8-ounce) frozen fat-free whipped
topping, thawed
1 1/2 cups sliced banana (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup

Directions.
1. Preheat oven to 350 degrees.

2. Place cookies in a food processor; process until finely ground. Add 1/3 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-inch pie plate coated with cooking spray. Bake at 350 degrees for 10 minutes; cool completely on a wire rack.

3. Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving. Yield: 10 servings (serving size: 1 wedge).

[sunshine1101]

Thank you very much. I really appreciate it.