Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mile-High Choco-Banana Cream Pie Recipe
    Lost? Site Map

    Mile-High Choco-Banana Cream Pie

    Mile-High Choco-Banana Cream Pie. Photo by Midwest Maven

    1/2 Photos of Mile-High Choco-Banana Cream Pie

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Midwest Maven's Note:

    This pie is rich, delicious and has a great combination of flavors- decadent chocolate cream, caramelized bananas, toasted walnuts all in a cookie crust, YUM! (time doesn't count cooling times)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 3/4 cup walnuts, chopped
    • 3 bananas, firm but not too green
    • 2 tablespoons butter
    • 1/4 cup brown sugar, packed (I used dark)
    • 1 teaspoon cinnamon
    • 1/4 cup Amaretto (or just a teaspoon or 2 of almond extract if you don't want to use this)
    • 16 1/2 ounces refrigerated sugar cookie dough, from a tube
    • 2 (8 ounce) packages cream cheese, softened
    • 6 ounces instant chocolate pudding mix, dry (it's really 5.9 oz. the 6 1/2 cup box, but Zaar kept rejecting it)
    • 1 cup milk, cold
    • 8 ounces Cool Whip Lite (or regular cool whip)
    • 1/4 cup semi-sweet chocolate chips


    1. 1
      Preheat your oven to 350 degrees F.
    2. 2
      In a dry pan over medium heat, put your chopped walnuts and toast them. Stir them often for about 5 minutes or when they start to get that lovely toasted smell and get lightish brown around the edges. *Be careful not to burn them*.
    3. 3
      Set your nuts aside to cool in the fridge, and then peel and slice your bananas about 1/4 inch thick.
    4. 4
      In a medium skillet melt your butter over medium heat.
    5. 5
      Add your bananas and saute them for a few minutes.
    6. 6
      Add the brown sugar, cinnamon and amaretto now and gently stir until sugar melts and the sauce thickens a little bit.
    7. 7
      Turn off the heat and stir in a 1/2 cup of your walnuts into the banana mixture. Set this mixture aside to cool a little.
    8. 8
      Take your tube of sugar cookie dough and press it into the bottom and up the sides of a 9 inch pie pan. Make sure you press in all over to an even thickness, just right up to the top edge of the pan.
    9. 9
      Place your pie crust into the pre-heated oven and let it bake about 10 minutes, or until the edges are browned and the middle is a light brown.
    10. 10
      It will puff up as it bakes, but don't worry it will settle back down into a great pie crust shape after it cools.
    11. 11
      Let your crust cool completely ( I used the fridge to help it along a bit).
    12. 12
      In a big mixing bowl beat your 2 packages of softened cream cheese, the dry pudding mix, and the milk together until smooth, with an electric beater on med-high/high.
    13. 13
      Fold in 1/2 of the container of cool whip into this mixture until well combined.
    14. 14
      Take your cooled banana mixture and spread out on the bottom of your cooled pie crust.
    15. 15
      Mound the chocolate cream mixture on top of the bananas in a sort of dome shape.
    16. 16
      Carefully frost the chocolate mound evenly all over with the other 1/2 of your cool whip.
    17. 17
      Sprinkle with the reserved 1/4 cup walnuts and the chocolate chips.
    18. 18
      You can chill your pie a little first or just dig in now, enjoy! (we ate it immediately, couldn't resist, but it's great colder too).

    Ratings & Reviews:

    • on March 07, 2010


      This was my 2nd chocolate banana pie in less than a week, & I was happy to share this one with company, although I could probably have eaten most of it myself with no problem at all, it was SOOO TASTY! I really liked the way the bananas were prepared! Did use the Amaretto, & 1 of the packages of cream cheese that I used was low-fat! I'lll just keep this recipe areound, too! [Made & reviewed in RSC #15 Contest]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mile-High Choco-Banana Cream Pie

    Serving Size: 1 (266 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 803.1
    Calories from Fat 439
    Total Fat 48.8 g
    Saturated Fat 23.0 g
    Cholesterol 91.8 mg
    Sodium 777.8 mg
    Total Carbohydrate 84.5 g
    Dietary Fiber 3.5 g
    Sugars 45.5 g
    Protein 11.4 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes