Low Fat Peanut Butter Banana Pie Food

BANANA AND PEANUT BUTTER PIE

Steps:

• In a medium bowl, stir together the melted butter and 1/4 cup sugar. Add crushed crackers; toss to mix well. Press mixture evenly onto the bottom and sides of a lightly greased 9-inch pie plate. Bake at 375° about 5 minutes or until edges are light brown. Cool crust completely on a wire rack.
• In a chilled large mixing bowl, beat whipping cream, 1 tablespoon sugar and vanilla with an electric mixer on medium speed until soft peaks form. Transfer 3/4 cup of the whipped cream to a small bowl and chill; set large bowl aside.
• In another large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add peanut butter and 1/3 cup honey; beat until smooth. Fold in about one-fourth of the whipped cream from the large bowl to lighten, then fold in the rest of the whipped cream from the large bowl.
• Arrange the sliced bananas in the bottom of the cooled crust. Spread peanut butter mixture evenly over the bananas. (If you like, chill the pie for up to 8 hours before serving.) Just before serving, top the pie with the reserved whipped cream from the small bowl and, if you like, additional banana slices, peanuts and/or a drizzle of honey.

PEANUT BUTTER BANANA PIE RECIPE

Steps:

• If making homemade graham cracker crust, make it and chill it until ready to fill.
• Whisk pudding mix and milk and let set 5 minutes.
• Add peanut butter and stir until smooth and thick.
• Add half the cool whip to the peanut butter mixture and carefully fold in until it's combined.
• Slice 1 banana and place in the bottom of prepared pie crust, slicing more as needed to cover (about 1 ½ bananas depending on size).
• Cover the bananas with the pudding mixture. Cover and chill until set, at least 2 hours before serving.
• Before serving: top with remaining whipped topping. Place about ¼ cup peanut butter in a small bowl and heat in the microwave for about 10-20 seconds until it's thin enough to spread. Add to a plastic baggie and cut off one tip; pipe over whipped topping. Garnish with additional sliced bananas.
• Store in the refrigerator, covered, for up to 2 days.

LOW FAT PEANUT BUTTER BANANA PIE

Steps:

• Mix butter and crackers together. Press in bottom of pie pan.
• Bake at 350 degrees for 9 minutes. Cool.
• Mix brown sugar, cream cheese, peanut butter and vanilla in bowl. Beat with a mixer until smooth.
• Fold in cool whip.
• Place bananas on the bottom of crust.
• Spread peanut butter mixture over bananas.
• Drizzle with chocolate syrup.
• Cover and freeze for 8 hours.
• Let stand at room temp 15 minutes prior to serving.

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE

Steps:

• Heat oven to 350ºF.
• Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
• Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
• Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.

LOW CAL/FAT PEANUT BUTTER PIE

Steps:

• Using an electric mixer, blend the softened cream cheese and powdered sugar until smooth.
• Add the peanut butter, milk and vanilla, beat until smooth.
• Fold in the whipped topping to the peanut butter mixture - add enough to fill the 9" pie crust to the top with the filling mixture.
• Freeze (remove 15 minutes before serving). Leftovers can be refrozen.

SUGAR FREE, GLUTEN FREE, LOW FAT PEANUT BUTTER BANANA BREAD

Steps:

• Mash bananas in a bowl.
• Add next 4 ingredients - mix well.
• Add remining ingredients - mix well.
• Pour into a greased loaf pan.
• Bake at 350 for 50-60 minutes.
• Let cool completely before cutting.

REDUCED FAT PEANUT BUTTER PIE

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill for at least 3 hours. , Just before serving, spread with whipped topping. Drizzle servings with chocolate syrup.

PEANUT BUTTER AND BANANA PUDDING PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
• Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
• Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
• Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
• Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
• Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
• Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
• Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
• When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.

PEANUT BUTTER BANANA PIE

Steps:

• Mix cookie crumbs with butter and press firmly on bottom and sides of 9" pie plate.
• Refrigerate for 30 minutes.
• Spread peanut butter over bottom of prepared crust and arrange banana slices over peanut butter.
• Set aside.
• Beat pudding mix with milk in medium bowl for 2 minutes.
• Pour pudding over bananas and refrigerate for at least 2 hours.
• Top with whipped topping.

HEALTHY LOW FAT BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 10-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 2 tablespoon of water, and process until the crumb clumps together. Do not over process. Press the crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake for 10 minutes, then let cool.
• In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and egg yolks together. Add the egg yolk and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for about 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and the gelatin. Cut up the extra banana and using a hand blender blend it into the pudding mixture. Set aside to cool slightly.
• Arrange the sliced bananas in layers on the graham cracker crust and pour the pudding on top. Carefully cover with plastic wrap. Place in the refrigerator until the pudding has set, about 3 hours.
• Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

BANANA PIE

Steps:

• Preheat the oven to 190°C.
• Peel the bananas and mash with a fork. Add the sweetened condensed milk, eggs, nutmeg, allspice and the cinnamon. Mix well.
• Pour the mixture into the pie shell. Turn the heat of the oven down. Bake the pie for around 30 minutes. Let the pie cool.
• To serve, cut a slice and place in onto a plate. Dust with a mixture of ground cinnamon and icing sugar, serve with a spoonful of vanilla ice cream.

LOW FAT BANANA CREAM PIE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch pie tin with Pam.
• In a food processor, pulse graham crackers until finely ground. Add tub margarine and 1 tablespoon of water, and process until becomes crumbly and clumps form.
• Press crumb mixture into bottom and partially up sides of pie tin. Bake 10 minutes. Let cool.
• To make the filling, place 3 tablespoons of cold water in a small ramekin. Slowly sprinkle gelatin evenly over water, being careful not to let it clump. Let bloom (it is done when it soaks up all the water - this will happen pretty quickly).
• In a medium saucepan, whisk together sugar, salt and flour.
• In a bowl, beat the egg yolk and milk together.
• Add the egg mixture to the pan of dry ingredients and whisk to dissolve.
• Cook over medium high heat, stirring constantly, 5 minutes. It should come to a boil and thicken.
• Turn off heat and stir in gelatin until dissolves. Take off heat and add the vanilla and rums. Set aside to cool for a few minutes.
• Arrange a third of the bananas (one banana) on the bottom of the graham cracker crust. Pour half the pudding over it. Continue to layer another third of the bananas, followed by the other half of the pudding. Top with remaining third of bananas.
• Store in the refrigerator until pudding has set, approximately 3 hours.