Caramel Banana Peanut Butter Pie


Pretzel Crust
  • 1-1/8 cups fat free pretzel crumbs, about 85 mini pretzel twists
  • 3 Tablespoons light brown sugar
  • 1 Tablespoon butter
  • 1/4 cup egg substitute

Pie Filling
  • 1 can (14 ounces) fat free sweetened condensed milk
  • 3/4 cup sliced ripe banana
  • 1/2 cup Better 'N Peanut Butter
  • 4 ounces 1/3 less fat cream cheese
  • 2 cups frozen light whipped topping, thawed


In a food processor, combine pretzel crumbs, brown sugar and butter; process until well mixed. Add egg substitute and process until thoroughly combined.

Press into an 8-inch pie plate. Bake at 350F. For 12-15 minutes or until upper edges are just beginning to brown. Cool.

Pour sweetened condensed milk into a 2-quart microwave safe bowl. Heat on Medium (50%) power for 4 minutes, stirring after 2 minutes. Reduce heat to Medium-low (30%) power and continue to cook 16-20 minutes, stirring every 2 minutes with a wire whisk until thick and caramel colored. Cool to room temperature.

In a mixing bowl, beat together banana, Better 'N Peanut Butter and cream cheese until almost smooth. Beat in cooled caramelized sweetened condensed milk. Fold in whipped topping; pour into prepared crust. Freeze overnight. Cut into 8 wedges and serve while frozen.
Yield: 8 servings.

*If desired, a (6 ounce) prepared low-fat graham cracker crust may be substituted for the pretzel crust.Recipe was prepared in a 700 watt microwave oven, adjust cooking times as required.