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Mocha Banana Cream Pie

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

A healthier rendition of this creamy, dreamy, delicious dessert. Perfect for a healthier Valentine's Day sweet.

Valentine's Day is meant to be heavy with love but it does not have to be laden with the usual high-calorie, high-fat chocolates and sweets. A homemade healthier alternative is a seemingly sinful mocha banana cream pie. This dreamy pie delivers antioxidant-rich dark chocolate, heart-healthy potassium from the bananas, and a boost of calcium from the milk. Even better, its quick and easy to make.

 

The typical cream pie is loaded fat and calories because it is made with full-fat milk and whole eggs. The following version is made with low-fat milk and only one whole egg, yet the filling is still creamy and rich. You will not miss the fat or calories when the irresistible combination of chocolate and bananas melts in your mouth.

 

Mocha Banana Cream Pie

Makes 8 servings

 

For the filling:

3 medium ripe bananas, sliced

1 (9-inch) reduced-fat chocolate or graham cracker piecrust (recipe below)

1/3 cup sugar

3 tablespoons unsweetened cocoa powder

1 1/2 tablespoons cornstarch

2 teaspoons instant espresso powder or ground coffee

1 (12-ounce) can evaporated low-fat milk

1 large egg, lightly beaten

3 tablespoons dark (at least 60% cocoa) chocolate chips

1 teaspoon vanilla extract

 

For the topping:

2 cups reduced-fat whipped topping

1 1/2 tablespoons unsweetened cocoa powder

1 teaspoon instant espresso powder or ground coffee

Dark chocolate shavings

 

Directions:

Layer banana slices on bottom of prepared pie shell and set aside. In a medium saucepan, combine sugar, cocoa powder, cornstarch, and espresso powder. Using a whisk, mix in milk and egg. Heat mixture over medium-low heat, whisking continually, for about 6 minutes or until mixture thickens. Add chocolate chips and whisk until chips are fully melted and mixture is simmering. Take pot off of heat and whisk in vanilla. Pour chocolate mixture over bananas in pie shell. Cut a 9-inch circle of plastic wrap and spray with nonstick cooking spray. Lay plastic, spray side down, directly on pie filling. Place pie in refrigerator for 2 hours or until firm.

 

Once pie has chilled, make the topping. Whisk whipped topping with cocoa, and espresso powder. Spoon topping around pie or put topping into a pastry bag and use a decorative tip to make a fancy border around inside edge of pie. Top pie with dark chocolate shavings and serve.

 

Homemade Pie Shell

Makes 1 (9-inch) pie crust

 

Ingredients:

1 cup reduced-fat chocolate wafer or graham cracker crumbs

1/4 cup granulated sugar

1 1/2 tablespoons unsweetened cocoa powder

3 tablespoons unsalted butter, melted

 

Directions:

Preheat oven to 350 degrees F. Coat a pie plate with cooking spray. In a food processor or blender, pulse graham cracker crumbs, sugar, and cocoa powder until fully combined. Pour mixture into a bowl and mix with butter until crumbs are moistened. Press crumbs onto bottom and sides of pie plate. Place pie plate in oven and bake for 10 minutes. Cool crust while you prepare filling. 

Points and Prizes Keyword: GRAHAM worth 50 points good through 02/17/08.

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