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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.

Lorrie Corvin
Recipe by Cooking Light August 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

312 calories; calories from fat 23%; fat 8.1g; saturated fat 2g; mono fat 3.5g; poly fat 2.1g; protein 7g; carbohydrates 58.2g; fiber 3.5g; cholesterol 2mg; iron 1.5mg; sodium 169mg; calcium 87mg.
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