|
|
|
Velvety smooth
filling...
|
|
1¼
cups |
|
graham cracker crumbs |
|
|
½
cup |
|
honey, divided |
|
|
1/3
cup |
|
creamy peanut butter |
|
|
3
cups |
|
mashed ripe bananas |
|
|
2
cups |
|
chocolate ice cream, softened |
|
|
8
Tbs |
|
chocolate syrup |
|
|
|
|
|
|
1 |
Combine
crumbs, ¼ cup of honey and peanut butter,
stirring well. Press mixture into bottom and up
sides of a 9" pie plate. |
|
2 |
In a large
nonstick skillet, combine the rest of the honey
and the mashed bananas. Cook 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 softened ice cream with electric
mixer until smooth. Fold cooled banana mixture
into ice cream. Spoon into crust. |
|
4 |
Cover pie
and freeze until firm (about 4 hours). To serve,
cut into wedges and drizzle 1 T. of chocolate
syrup on each wedge. |
|
|
|
|
Servings: 8 |
|
|
|
Cooking Tips |
|
*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 lowfat ice cream, and
less chocolate syrup. |
|