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Chocolate-Banana Frozen Pie with Peanut Butter Crust

Yield 8 servings (serving size: 1 pie wedge and 1 teaspoon syrup)
This pie's no-bake crust is a sweet and simple concoction of graham cracker crumbs, honey, and peanut butter. Cooking softens the mashed banana so that once frozen, the filling stays velvety smooth.


  • 1 1/4 cups graham cracker crumbs (about 8 cookie sheets)
  • 1/2 cup honey, divided
  • 1/3 cup creamy peanut butter
  • 3 cups mashed ripe banana (about 4 bananas)
  • 2 cups chocolate low-fat frozen yogurt, softened
  • 8 teaspoons chocolate syrup

Nutrition Information

  • calories 312
  • caloriesfromfat 23 %
  • fat 8.1 g
  • satfat 2 g
  • monofat 3.5 g
  • polyfat 2.1 g
  • protein 7 g
  • carbohydrate 58.2 g
  • fiber 3.5 g
  • cholesterol 2 mg
  • iron 1.5 mg
  • sodium 169 mg
  • calcium 87 mg

How to Make It

  1. Combine cracker crumbs, 1/4 cup of honey, and peanut butter, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate.

  2. Combine remaining 1/4 cup of honey and banana in a large nonstick skillet. Cook over medium heat 6 minutes or until the mixture thickens, stirring frequently. Cool completely.

  3. Place the softened chocolate low-fat frozen yogurt in a medium bowl; beat with a mixer at medium speed until smooth. Fold banana mixture into yogurt. Spoon mixture into crust. Cover and freeze 4 hours or until firm. Drizzle with chocolate syrup just before serving.