PEANUT BUTTER-BANANA PIE Bananas that are firm rather than extra-ripe work best in this pie. 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

Preheat oven to 350°F.

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°F for 12 minutes; cool crust on a wire rack.

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.

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.

Serves 8.

1 Serving: Calories: 294 (Cal. from fat: 29%), Fat: 9.5g (Saturated: 4.7g), Cholesterol: 65mg, Sodium: 225mg, Carbohydrate: 47.8g, Protein: 5.9g.

[Cooking Light, July 2000]