Peanut Butter-Banana Cream Pie
Tags: Dessert
Yield: 12
- One 9 x 2-inch pie crust, store bought
- 1/2 cup fat-free evaporated milk
- 1 teaspoon unflavored gelatin powder
- 8 ounces (1 cup) reduced-fat cream cheese
- 1/2 cup natural peanut butter, chunky
- 1/4 cup Stevia
- 1/4 teaspoon salt
- 2 ripe large bananas, cut into 1/4-inch-thick slices
- 2 tablespoons roasted, salted peanuts
- Try Quinoa Salad w/ Citrus Miso Dressing
- Preheat the oven to 350�F with a rack in the center position.
- Prick the bottom of the pie crust all over with a fork and bake for about 25 minutes, until it is golden brown. Let the crust cool completely, about 30 minutes.
- Pour one-quarter cup of the evaporated milk into a small saucepan. Whisk in the gelatin and let it stand for 3 minutes to soften. Cook over medium heat, stirring, until the milk is hot and the gelatin has dissolved completely, about 3 minutes. Do not allow to boil.
- Transfer the hot milk to a small bowl and stir in the remaining one-quarter cup of evaporated milk. Freeze for about 10 minutes, just until the edges of the milk begin to set.
- While the milk chills, mix the cream cheese and peanut butter with an electric mixer on medium for about 1 minute, until the mixture is well blended. Add the Stevia and salt and beat for 1 minute longer. Set aside.
- Using an electric mixer, beat the chilled evaporated milk on high for 4 to 5 minutes, until it resembles whipped cream. Add the peanut butter mixture and beat on medium for 1 minute.
- Spoon about one-third of the peanut butter mixture into the baked crust, smoothing with a spatula to completely cover the bottom. Distribute the banana slices evenly over the filling. Spread the remaining filling evenly over the bananas. Sprinkle the peanuts evenly over the top and cover the pie with plastic film. Refrigerate for at least 1 hour.
- Cut the pie into 12 wedges. Refrigerate any leftover pie, tightly covered, for up to 3 days.
