Looking for Peanut Butter Banana Pie Recipe!

[andreajackson]

I lost my last CL magazine, the one with all the great pie recipes and I'm dying to make the PB Banana pie, so if anyone has the recipe handy I would love it if you would post it! Thanks.

[Grace]

Here you go...

CookWare(tm) from Cooking Light(r)

Peanut Butter-Banana Pie

SOURCE: Cooking Light YEAR: July PAGE: 122

INGREDIENTS FOR 8 SERVINGS:
Crust:
1 cup reduced-calorie vanilla wafer crumbs (about 30 cookies)
2 tablespoons butter or stick margarine, melted and cooled
1 large egg white, lightly beaten
Cooking spray
Filling:
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 banana
1-1/2 cups frozen reduced-calorie whipped topping, thawed

INSTRUCTIONS:
Bananas that are firm rather than extra-ripe work best in this pie.

1. Preheat oven to 350 degrees.

2. 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.

3. 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.

4. 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. Yield: 8
servings.

NUTRITIONAL INFORMATION:
CALORIES 294 (29% from fat); FAT 9.5g (sat 4.7g, mono 2.8g, poly 1.4g);
PROTEIN 5.9g; CARB 47.8g; FIBER 1.4g; CHOL 65mg; IRON 0.8mg; SODIUM 225mg;
CALC 80mg