Ingredients for Mayan Banana Ice Cream Pie
- 1 ½ cups graham cracker crumbs
- Crushed walnuts, for garnish
- Brown Sugar
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
- 3 ripe bananas
- 8 ounces cream cheese
- 8 ounces whipped topping
- Semisweet Mini Chocolate Chips
- Chocolate syrup, for drizzling
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How to Make Mayan Banana Ice Cream Pie
- Line a 9-inch pie plate with wax paper, leaving an overhang for easy removal.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup (1 stick) unsalted butter, melted, and 2 tablespoons granulated sugar. Mix until evenly moistened. Press firmly into the bottom and up the sides of the prepared pie plate.
- Peel and thinly slice 3 ripe bananas. Arrange the banana slices over the crust, covering the bottom and extending up the sides.
- In a large bowl, beat 8 ounces cream cheese until smooth. Gently fold in 8 ounces whipped topping and 1 teaspoon ground cinnamon. Stir in ½ cup mini semi-sweet chocolate chips.
- Pour the cream cheese mixture over the banana layer in the pie plate. Spread evenly.
- Freeze for at least 8 hours, or preferably overnight, until solid.
- To serve, lift the pie from the freezer using the wax paper overhang. Place on a cutting board. Use a sharp knife dipped in hot water (and wiped dry between slices) to cut into 8 slices.
- Drizzle with chocolate syrup and sprinkle with crushed walnuts before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
110g
Fat
89g
Carbs
12g
