Yield: 8 servings
Prep Time: 25 min
Cook Time: 6 min
1 1/4 cups graham cracker crumbs
1/2 cup honey, divided
1/3 cup creamy peanut butter
3 cups mashed ripe bananas
2 cups chocolate ice cream, softened
8 tablespoons chocolate syrup
1. Combine crumbs, 1/4 cup of honey and peanut butter, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate.
2. In a large nonstick skillet, combine the rest of the honey and the mashed bananas. Cook in a small saucepan over medium heat for about 6 minutes, until mixture begins to thicken; stir frequently. Remove from heat and set aside to cool.
3. In a large bowl, beat the softened ice cream with electric mixer until smooth. Fold the cooled banana mixture into the ice cream. Spoon into the crust.
4. Cover the pie and freeze until firm (at least 4 hours). To serve, cut into wedges and drizzle 1 tablespoon of chocolate syrup on each wedge.
*Some grocery stores sell graham cracker crumbs near the prepared pie crusts in the baking aisle. If you can' t find the, crush your own by placing graham crackers in a large ziploc and rolling them with a rolling pin until they dissolve into fine crumbs (or use a food processor).
*To lighten up this recipe, use chocolate nonfat or low fat ice cream, and less chocolate syrup.