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Chocolate-Banana Ice Cream Pie

Oxmoor House JANUARY 2001

  • Yield: 8 servings
  • Prep time:19 Minutes
  • Freeze:2 Hours


  • 2 tablespoons fat-free caramel-flavored sundae syrup
  • 2 cups fat-free frozen whipped topping, thawed
  • 4 cups fat-free vanilla ice cream, softened
  • 1 (6-ounce) ready-made chocolate crumb piecrust
  • 1/4 cup plus 2 teaspoons fat-free chocolate-flavored sundae syrup, divided
  • 4 cups sliced banana (about 5 medium)
  • 2 tablespoons chopped dry roasted unsalted peanuts


Combine caramel syrup and whipped topping in a medium bowl; gently fold 3 times to form swirls.

Spoon ice cream into piecrust. Drizzle 2 tablespoons chocolate syrup over ice cream. Spread whipped topping mixture over chocolate syrup. Cover and freeze 2 hours or until firm.

Cut pie into 8 pieces. Place on individual serving dishes. Top each piece with 1/2 cup banana, 1 teaspoon chocolate syrup, and 1 teaspoon peanuts.

Note: If you're in the mood for strawberries, simply substitute 4 cups sliced fresh strawberries for the bananas. Top off the strawberries with 2 tablespoons toasted slivered almonds instead of the peanuts.

Nutritional Information

Amount per serving
  • Calories: 352
  • Fat: 6.9g
  • Saturated fat: 1.4g
  • Protein: 4.5g
  • Carbohydrate: 63.1g
  • Fiber: 2.3g
  • Cholesterol: 0mg
  • Iron: 0.8mg
  • Sodium: 176mg
  • Calcium: 95mg

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Chocolate-Banana Ice Cream Pie recipe