Peanut Butter-Banana 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

1. Preheat oven to 350u0b0.
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 350u0b0 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.

crust, vanilla wafer crumbs, butter, egg white, cooking spray, filling, sugar, cornstarch, salt, milk, eggs, peanut butter, vanilla, banana, frozen reducedcalorie

Taken from www.myrecipes.com/recipe/peanut-butter-banana-pie-0 (may not work)