Peanut Butter-Banana Cream Pie

This is one of my favorite desserts! It's great in the summer because it's frozen, but I make it year round. This recipe was originally from Cooking Light, but I've made a few modifications.

If you don't have all the "light" ingredients called for in this recipe, feel free to use the "full fat" counterparts - I've never used reduced-fat peanut butter because I never have any! Even with the light ingredients, this pie is surprisingly rich and filling. I recommend 10 slices for this pie, which makes it a great option for when you have company. Since it uses 1/2 a block of cream cheese, it's also easy just to double and make two pies, helping you to feed a crowd!

First, to make the crust, crush the vanilla wafers. You can use a food processor, a mini chopper, or just a rolling pin, whatever you like best and is convenient.



To the crushed cookies, add the brown sugar and melted butter.



Press the crumbs onto the bottom and up the sides of a greased 9 or 10 inch pie plate.



Bake the crust for about 10 minutes, then cool completely. (Note: if you have friends or family with gluten or carb issues, this pie is equally good without the crust! Just layer the bananas in the bottom of the pie plate, they serve the purpose of a crust!)

While the crust is cooling, make the filling. Using a mixer, cream together the cream cheese, peanut butter, brown sugar and vanilla until smooth.



Then fold in the whipped topping.



Next, slice the bananas and arrange them in the bottom of the crust. Spread the filling over the bananas.



Drizzle with chocolate syrup.



I usually use a table knife to cut through the syrup and the filling to make a little design on top. (Emphasis on little, artistic I am not!)



Cover the pie with cling wrap and freeze for at least 8 hours. Remove from the freezer about 15 minutes prior to serving.

Get more great ideas at What's Cooking Wednesday and I am Blissfully Domestic, This Week's Cravings.

Peanut Butter-Banana Cream Pie

Crust:
1 cup vanilla wafers (about 20)
1/4 cup brown sugar
2 1/2 Tbsp. butter, melted
Filling:
1/2 cup brown sugar
1/2 cup (4 oz.) reduced fat cream cheese (or regular)
1/2 cup reduced fat peanut butter (or regular)
1/2 tsp. vanilla
1 8 oz. container whipped topping, thawed
1 1/2 cups sliced bananas (about 2)
3 Tbsp. chocolate sundae syrup

Preheat oven to 350. Crush cookies into fine crumbs and combine with brown sugar and melted butter. Stir well to combine. Press crumbs onto bottom and up sides of a 9 or 10 inch pie plate coated with non stick cooking spray. Bake for 10 minutes; cool completely.

For filling, combine brown sugar, cream cheese, peanut butter and vanilla in a mixing bowl; beat with mixer until smooth. Fold in whipped topping. Arrange bananas in the bottom of the pie crust; spread peanut butter filling over bananas. Drizzle with chocolate syrup.

Cover and freeze 8 hours; let stand at room temperature 15 minutes before esrving. Serves 8-10.