READY IN 1 hr

Chocolate Banana Pie

Read Reviews (30)

"This pie is actually better the second day. So the best plan would be to make it the day before you need it, and let it sit in the refrigerator overnight." — Jeannette Gartner

Directions

Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9 inch pie pan with the pecan dough; bake at 350 degrees F (175 degrees C) for 15-20 minutes. Let cool.
Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours before serving.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Oct 01, 2003

This is SO good I can't believe it doesn't have more ratings. Don't let all the 'steps' fool ya- it's really easy to make & it is wonderful!!!

—Michele

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Most Helpful Critical Review

Nov 30, 2009

My husband declared this pie to be too sweet. I agree, and think that 1/2 sugar added to the whipping cream is not necessary, and actually feels a bit gritty. If I make it again I will either cut the white sugar out completely or reduce it by half.

—Elizabeth

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43 Ratings

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Jan 26, 2004

Yummy! Definately let it sit overnight. It really comes together on the 2nd day.

—Brandi

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Dec 08, 2004

Very good. The one suggestion I have is to definitely whip up half the whipped topping for your inside layers and wait to whip up the remainder for your top layer when you get ready to serve it. I made this a day ahead of time and the whipped topping was very running when I went to serve it.

—family of five

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Oct 01, 2003

What a delicous dessert. It was a very good blend of flavors and it hit the spot on a hot day.

—KIMMYPICKLES

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Jul 24, 2006

This was a really GOOD pie! I had a ready made crust and pressed the pecans in the bottom. I used lite cream cheese, sugar free pudding and lite Cool Whip. My family spooned this into their mouths and declared WOW!

—Linda

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Jun 25, 2003

This is REALLY rich but it is so yummy. A big hit! Thanks for sharing.

—JAZZY-GIRL

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May 31, 2006

I made this for a bbq this weekend and it was a huge hit! My husband has already asked when I plan on making it again! I made the pie the day before and followed some other reviewers' advice by only making half of the whipped cream for the center layer and making the rest of the whipped cream for the top layer before serving it. That worked great. I also used a ready-made pie crust and pressed the pecans into the crust before baking it. I can't wait to make it again!

—Jillian

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Nutrition

Calories
573 kcal
29%

Carbohydrates
60.5 g
20%

Cholesterol
72 mg
24%

Fat
36 g
55%

Fiber
3.2 g
13%

Protein
5.7 g
11%

Sodium
407 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Banana Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 573
Calories from Fat: 324

% Daily Value *
Total Fat 36g 55 %
Saturated Fat 15.6g 78 %
Cholesterol 72mg 24 %
Sodium 407mg 16 %
Potassium 266mg 7 %
Total Carbohydrates 60.5g 20 %
Dietary Fiber 3.2g 13 %
Protein 5.7g 11 %
Sugars 41.1g
Vitamin A 17 %
Vitamin C 5 %
Calcium 7 %
Iron 15 %
Thiamin 18 %
Niacin 16 %
Vitamin B6 11 %
Magnesium 12 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.