Chocolate-Banana Cream Pie

 secretaries2
5
(1) 1 Review
Prep Time
0
min.
Total Time
1
hr.
20
min.
Servings

8 servings

What You Need

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Make It

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  • 1. Crumble or pound graham crackers and all but one tsp. of the pecans together and place in bottom of pie tin and up sides as far as the mix will go. Spritz with the cooking spray and bake at 350 degrees F for about 8 - 10 min. or until you can smell the crust. Let the crust cool. It will still be crumbly but baking keeps it from getting soggy. A prepared crust can be used if desired.
  • 2. Prepare pudding mix per pkg. instructions. Take half of the pudding mix and combine it with 1/3 of the Cool Whip.
  • 3. Slice bananas. Layer 1/3 of the bananas on the crust. Top with the plain pudding mix. Layer another 1/3 of the bananas and top with the pudding/Cool Whip mix. Layer the remaining banana and top with the remaining Cool Whip.
  • 4. Refrigerate for 1 hour and enjoy. I like to top this with just a light drizzle of chocolate syrup and the reserved tsp. of chopped pecans to make it look a little fancy.

Notes

This is a Healthy Living Recipe as written and is quite low in calories/fat considering the taste and serving size. The pecans can be omitted in order to reduce the fat even more but they do give the crust a very nice flavor. I developed this recipe because I am diabetic and I have to be able to count my carb and fat servings and have protein at the same time. I hope you like it as much as I do.

Ratings & Reviews

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  • imakeunuts |

    I made this with regular graham crackers, sugar free vanilla pudding instead of chocolate, and 6 ripe bananas & voila! Sugar free banana cream pie! It was always my husband's favorite pie before he became diabetic. He simply loves this!

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