Chocolate lovers unite! This is one especially for you! It tastes like an elegant Mousse pie although technically it isn’t. This pie uses no pudding mixes so is really a good example of ‘getting back to basics’. I dreamed about this pie…and couldn’t believe how good it turned out…the very first time! You can of course substitute pecans for the walnuts if you wish but I used walnuts because it was required for the RSC contest. This pie makes a gorgeous presentation and is worth the little extra work to make. Although your family will adore it…it would be wonderful for guests. They will know that this was a real homemade pie! Prep time does not include the two chill times. The cooking time includes the baking of the crust and the cooking of the chocolate mix.
My Private Note
Units: US | Metric
Nut Pie Crust
- 1/2 cup graham cracker crumbs
- 2 cups ground walnuts
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar, packed
- 2 cups powdered sugar
- 1 (8 ounce) package cream cheese
- 1 teaspoon vanilla
- 2 cups semi-sweet chocolate chips, melted
- 1/2 cup brown sugar
- 2 tablespoons water
- 1 tablespoon butter
- 1 1/2 cups whipping cream
- 1 (1 ounce) package unflavored gelatin, softened in 3 Tablespoons water
- 2 bananas (firm ripe peeled cut into small cube-like chunks)
- 1/2 cup walnut pieces, broken
- 1 cup whipping cream, whipped with 2 tablespoons powdered sugar
- 2 tablespoons walnuts, broken into small pieces
- 1Mix the 2 cups of ground nuts, ½ cup of ground graham cracker crumbs, 2 T. melted butter and 2 Tablespoons brown sugar well.
- 2Using a 9 ½ to 10 inch pie pan, press mixture evenly on the bottom and sides.
- 3Bake at 350°F for 10 minutes.
- 4Cool and set aside.
- 5Blend 2 cups powdered sugar, the cream cheese and vanilla with electric mixer until smooth.
- 6Add unflavored gelatin/water mixture and set aside.
- 7Put the ½ cup brown sugar into a pan with the 2 Tablespoons of water and 1 Tablespoon of butter. Heat on low heat until sugar is melted.
- 8Add the gelatin water mix to the brown sugar and stir.
- 9Add the chocolate chips to the brown sugar and gelatin mix, and continue stirring until well blended and chocolate is glossy. (Mixture will be thick.).
- 10Slowly mix the hot mixture, a little at a time, into the cream cheese and mix well.
- 11Slowly add the 1 ½ cups of whipping cream to the mixer and after blending well mix at high speed for about 2 minutes.
- 12Cover and chill in a very cold place for at least 30 minutes. (I actually put mine outside in the below freezing temps to chill).
- 13Bring out the chilled mixture and beat at high speed until soft peaks form.
- 14Gently fold in the ½ cup of broken walnut pieces and chunks of bananas.
- 15Pour into the cooled pie crust, mounding on top since this makes a deep pie.
- 16Chill well.
- 17Top with the Whipped Cream from the topping ingredients…and garnish with the 2 Tablespoons of broken walnuts sprinkled on the top and serve.
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Nutritional Facts for Chocolate Banana Nut Pie
Serving Size: 1 (307 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 1645.6
- Calories from Fat 1065
- Total Fat 118.3 g
- Saturated Fat 56.7 g
- Cholesterol 231.2 mg
- Sodium 310.5 mg
- Total Carbohydrate 145.2 g
- Dietary Fiber 8.5 g
- Sugars 120.0 g
- Protein 21.7 g