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


  1. In a food processor, combine pretzel crumbs, brown sugar and butter; process until well mixed. Add egg substitute and process until thoroughly combined.
  2. Press into an 8-inch pie plate. Bake at 350F for 12-15 minutes or until upper edges are just beginning to brown. Cool.
  3. 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.
  4. In a mixing bowl, beat together banana, Better’n Peanut Butter and cream cheese until almost smooth. Beat in cool caramelized sweetened condensed milk. Fold in whipped topping; pour into prepared crust. Freeze overnight. Cut into 8 wedges and serve while frozen.
  5. Yield: 8 servings
  6. *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.


Calories 373
Calories from Fat 71g
Total Fat 7.7g
Saturated Fat 5g
Cholesterol 14mg
Sodium 483mg
Potassium 100mg
Total Carbohydrates 64g
Dietary Fiber 1g
Sugars 33g
Protein 10g