Ingrédients pour Mile High Choco Banana Cream Pie
- ½ cup toasted walnuts
- 3 ripe bananas, sliced
- ¼ cup (½ stick) melted butter + 2 tablespoons butter for caramelizing bananas
- Brown Sugar
- Cinnamon
- Amaretto
- Refrigerated Sugar Cookie Dough
- 4 ounces cream cheese, softened
- Instant Chocolate Pudding Mix
- Milk
- Cool Whip Lite
- Semi Sweet Chocolate Chips
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Comment préparer Mile High Choco Banana Cream Pie
- Preheat oven to 350°F (175°C). Prepare your cookie crust by crushing 1 ½ cups of graham crackers into fine crumbs. Combine crumbs with ¼ cup melted butter and 2 tablespoons of sugar. Press mixture into the bottom of a 9-inch pie dish. Bake for 8-10 minutes, or until lightly golden.
- While the crust is baking, caramelize the bananas: Melt 2 tablespoons of butter in a skillet over medium heat. Add 3 ripe bananas, sliced, and cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized. Set aside.
- Prepare the chocolate cream filling: In a medium bowl, whisk together 1 cup heavy cream, 4 ounces cream cheese (softened), ½ cup powdered sugar, 1 teaspoon vanilla extract, and ¼ cup unsweetened cocoa powder until smooth and creamy.
- In a separate bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Gently fold the whipped cream into the chocolate cream mixture.
- Layer the pie: Spread half of the chocolate cream filling over the cooled crust. Top with the caramelized bananas. Spread the remaining chocolate cream filling over the bananas. Sprinkle with ½ cup toasted walnuts.
- Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely before serving and enjoying your delicious creation!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
182g
Fat
115g
Carbs
28g
