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
⅔ cup sugar
3½ tbsp cornstarch
¼ tsp salt
1⅓ cups low-fat milk
2 large eggs, lightly beaten
2 tbsp peanut butter, creamy
1 tsp vanilla extract
2½ cups banana, sliced
1½ cups whipped topping, thawed, reduced-calorie, frozen
Preparation
Preheat oven to 350 degrees F.
Combine the first 3 ingredients in a bowl, tossing with fork until moist.
Press into bottom and up sides of 9-inch pie plate coated with cooking spray.
Bake at 350 degrees F for 12 minutes; cool crust on wire rack.
Combine sugar, cornstarch, and salt in a small heavy saucepan.
Gradually add milk, stirring with a whisk until well blended.
Cook over medium heat until mixture comes to boil; cook for 1 minute, stirring with a whisk.
Gradually add about ⅓ 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 the bottom of prepared crust; spoon filling over bananas.
Press plastic wrap onto surface of filling; chill 4 hours.
Remove plastic wrap.
Spread whipped topping evenly overfilling.
Chill and serve when ready.
