Banana Cream Pie

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 268
Caloriesfromfat 28 %
Fat 8.4 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.3 g
Carbohydrate 42.5 g
Fiber 1.1 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 400 mg
Calcium 0.0 mg


1 cup reduced-fat chocolate graham cracker crumbs (about 10 crackers)
1/4 cup reduced-calorie margarine, melted
1 (3.4-ounce) package banana cream-flavored instant pudding mix
1 cup 1% low-fat milk
1/4 cup plus 1 tablespoon crème de cacao or other chocolate-flavored liqueur, divided
1 3/4 cups frozen reduced-calorie whipped topping, thawed and divided
1 1/4 cups peeled, sliced banana


Combine cracker crumbs and margarine, stirring well. Press into bottom and up sides of a 9-inch pieplate. Bake at 350° for 8 minutes. Remove from oven, and let cool on a wire rack.

Combine pudding mix, milk, and 1/4 cup liqueur in a medium bowl, stirring with a wire whisk until smooth. Gently fold 1 cup whipped topping into pudding mixture.

Toss banana slices with remaining 1 tablespoon liqueur, and arrange over prepared crust. Spoon pudding mixture over banana slices. Cover and chill 1 1/2 hours or until set. Pipe or spoon remaining 3/4 cup whipped topping around edge of pie just before serving.