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.

Yield: 8 servings (serving size: 1 pie wedge and 1 teaspoon syrup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 23%
  • Fat: 8.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.1g
  • Protein: 7g
  • Carbohydrate: 58.2g
  • Fiber: 3.5g
  • Cholesterol: 2mg
  • Iron: 1.5mg
  • Sodium: 169mg
  • Calcium: 87mg

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chocolate-Banana Frozen Pie with Peanut Butter Crust Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy