Mile-High Choco-Banana Cream Pie

Recipe by Midwest Maven
READY IN: 35mins


  • 34
    cup walnuts, chopped
  • 3
    bananas, firm but not too green
  • 2
    tablespoons butter
  • 14
    cup brown sugar, packed (I used dark)
  • 1
    teaspoon cinnamon
  • 14
    cup Amaretto (or just a teaspoon or 2 of almond extract if you don't want to use this)
  • 16 12
    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)
  • 14
    cup semi-sweet chocolate chips


  • Preheat your oven to 350 degrees F.
  • 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*.
  • Set your nuts aside to cool in the fridge, and then peel and slice your bananas about 1/4 inch thick.
  • In a medium skillet melt your butter over medium heat.
  • Add your bananas and saute them for a few minutes.
  • Add the brown sugar, cinnamon and amaretto now and gently stir until sugar melts and the sauce thickens a little bit.
  • 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.
  • 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.
  • 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.
  • 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.
  • Let your crust cool completely ( I used the fridge to help it along a bit).
  • 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.
  • Fold in 1/2 of the container of cool whip into this mixture until well combined.
  • Take your cooled banana mixture and spread out on the bottom of your cooled pie crust.
  • Mound the chocolate cream mixture on top of the bananas in a sort of dome shape.
  • Carefully frost the chocolate mound evenly all over with the other 1/2 of your cool whip.
  • Sprinkle with the reserved 1/4 cup walnuts and the chocolate chips.
  • 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).