Chocolate-Banana Frozen Pie with Peanut Butter Crust

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.


8 servings (serving size: 1 pie wedge and 1 teaspoon syrup)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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.

Lorrie Corvin,

Cooking Light

August 2005
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