Peanut Butter Banana Cream Pie Recipe
A day late, but definitely not a dollar short. I know. I said I would post this Peanut Butter Banana Cream Pie recipe yesterday. I got a little tied up in that nonsense we call life. Mostly, I just kept my butt glued to the couch and caught up on some DVR’d shows. But it makes me sound way more productive to blame a busy schedule. I just needed to see how Rick and the gang were making it on The Walking Dead. **Spoiler** So far, so good!! Any-hoo-haa… Here it is!! My very Weight Watchers friendly Peanut Butter Banana Cream Pie!! It is Fat Tuesday. So, for those of you looking for great tasting foods without all the ‘fattening’ part added on, you’re welcome! Ready? Let’s do this!
Peanut Butter Banana Cream Pie
Ingredients:
For Crust
- 2 Cups Low Fat Vanilla Wafers
- 2 TBS Butter (melted)
For Pie Filing
- 2 Bananas (make sure they are ripe but not over ripe)
- 1/4 Cup Reduced Fat Peanut Butter (melted)
- 1/2 TSP Salt
- 1/2 Cup Skim Milk
- 1/2 Cup Stevia
- 1 Cup Low Fat Greek Yogurt (plain)
- 2 Cups Light Whipped Topping
Topping
- 1 Container Light Cool Whip
Directions:
Let’s start by preheating your oven to *350. Lightly spray an 9in springform pie pan (I use that 1 b/c it comes in super pretty colors!!) and set that aside for just a sec. To make the crust, place vanilla wafers and melted butter in a food processor. Pulse until mixture looks like wet sand. (also, you could use a blender if you’re processor deprived) Like Play-Doh, press crust into sprayed pan covering the whole bottom. Bake for 10 minutes. Set aside and cool to room temperature. While those shenanigans are happening, let’s make the peanut butter banana cream pie filling! This is super easy, peasy! Combine all of the ingredients (except whipped topping) together in a blender. Blend until bananas are smooth and there’s no ‘chunks’. Although, I suppose if you like chunks you could leave some. I don’t. Blech… Pour mixture into a large bowl, fold in 2 cups whipped topping and blend completely. Pour pie mixture over crust and top with the remaining whipped topping. I made a super easy brown sugar and butter drizzle in place of a caramel syrup and drizzled it on top. You can also add some chopped nuts if you’re feeling super adventurous. I wasn’t. Ethan hates them. Chill in freezer for at least 4 hours so it sets up nicely (overnight is best if you have the self control) I recommend letting your pie sit at room temperature for about 15 minutes to soften prior to serving. This will make 12 servings. Each is 120 calories and only 4 WW points!!
Kinda feels like cheating and not at all ‘diet-y’ huh? I know!! Again, you’re welcome! Now, go forth… make yourself some awesomesauce Peanut Butter Banana Cream Pie!! You did check out the Skinny Jalapeno Popper Stuffed Chicken I made, right? How ’bout that No Churn Mango & Lime Sorbet with the bonus Raspberry & Mint Sorbet too?? All PERFECT for those who want to eat better but not skimp on taste!! Go!! Doooo it!!!
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You have Stevia listed twice in the recipe. Do you really use 3/4 cup total?
UUmmm. no. No you do not LOL. I’m not sure how I had that… Oy. Thanks for pointing it out Ashley!! I fixed it.
That would be sweeeeeet, blech! 😉
Fantastic looking dessert; thanks for sharing this one!