Low Fat Peanut Butter Banana Pie Recipes

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.

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.

LIGHT PEANUT BUTTER BANANA CREAM PIE

Steps:

• Preheat oven to 350°.
• Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.
• Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

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.

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

PEANUT BUTTER AND BANANA PIE

Steps:

• Mix together the crumbs, sugar and melted butter and press into a pie plate.
• Bake 350 for 8 minutes. Set aside to cool on a rack.
• Heat milk and marshmallows until melted and smooth. Remove from heat and add the peanut butter and stir until melted. Cool to room temperature. Fold in prepared Dream Whip.
• Put sliced bananas on top of crust and pour in filling. Chill for about 4 hours.