Try this Low-fat Peanut Butter Banana Pie recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350°.
2. To prepare crust, place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 or 3 times or just until combined. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 min- utes; cool completely on a wire rack.
3. To prepare filling, place ½ cup brown sugar, cream cheese, peanut butter, and vanilla in a 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 up. Cover and freeze 8 hours; let stand at room tem- perature 15 minutes before serving.
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Serving Size: 1 (892g) | ||
Recipe Makes: 1 | ||
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Calories: 2109 | ||
Calories from Fat: 781 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.8g | 116 % | |
Saturated Fat 28g | 140 % | |
Monounsaturated Fat 34.8g | ||
Polyunsanturated Fat 16.9g | ||
Cholesterol 76.3mg | 23 % | |
Sodium 1304mg | 45 % | |
Potassium 2321.6mg | 61 % | |
Total Carbohydrate 306.5g | 90 % | |
Dietary Fiber 14.6g | 58 % | |
Sugars, other 292g | ||
Protein 50.2g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2109
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