Recipe courtesy of Juan Carlos Cruz
Banana Cream Pie
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 200 calorie
- Saturated Fat
- 1 grams
- Carbohydrates
- 39 grams
- Total: 45 min
- Prep: 15 min
- Inactive: 30 min
Ingredients
1 cup low-fat chocolate wafer cookie crumbs (from about 3 cups cookies)
1 tablespoon brown sugar
1 teaspoon instant espresso powder, dissolved in 1 tablespoon water
1 teaspoon canola oil
2 bananas, sliced
2 tablespoons banana liqueur
1 cup prepared marshmallow cream
7 ounces non-fat whipped topping, thawed
1/4 cup semisweet chocolate shavings
Directions
- Make cookie crumbs by processing chocolate cookies in a food processor until they yield a fine crumb. Add brown sugar, espresso, and oil and pulse until blended. Press mixture into the bottom and sides of a 9-inch pie pan and set aside.
- Peel and thinly slice the bananas. Toss banana slices with the banana liqueur and set aside. In a large bowl, stir the marshmallow cream and whipped topping together. Fold in the banana-liqueur mixture. Spread topping over crust and smooth. Garnish with chocolate shavings, if desired. Refrigerate until chilled, at least 30 minutes.