Mile High Choco Banana Cream Pie Recipe

Name: Mile High Choco Banana Cream Pie
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this Mile High Choco-Banana Cream Pie! Layers of decadent chocolate cream, caramelized bananas, and crunchy toasted walnuts create a symphony of flavors in a buttery cookie crust. This rich and delicious dessert is the ultimate treat for chocolate and banana lovers. Get ready for a taste of pure heaven!

Prep Time 30 mins

Cook Time 35 mins

Calories 803.1 kcal

Protein 22g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!