1/2 Photos of Mile-High Choco-Banana Cream Pie
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)
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
- 1Preheat your oven to 350 degrees F.
- 2In 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*.
- 3Set your nuts aside to cool in the fridge, and then peel and slice your bananas about 1/4 inch thick.
- 4In a medium skillet melt your butter over medium heat.
- 5Add your bananas and saute them for a few minutes.
- 6Add the brown sugar, cinnamon and amaretto now and gently stir until sugar melts and the sauce thickens a little bit.
- 7Turn 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.
- 8Take 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.
- 9Place 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.
- 10It will puff up as it bakes, but don't worry it will settle back down into a great pie crust shape after it cools.
- 11Let your crust cool completely ( I used the fridge to help it along a bit).
- 12In 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.
- 13Fold in 1/2 of the container of cool whip into this mixture until well combined.
- 14Take your cooled banana mixture and spread out on the bottom of your cooled pie crust.
- 15Mound the chocolate cream mixture on top of the bananas in a sort of dome shape.
- 16Carefully frost the chocolate mound evenly all over with the other 1/2 of your cool whip.
- 17Sprinkle with the reserved 1/4 cup walnuts and the chocolate chips.
- 18You 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).
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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: