Mayan Banana Ice Cream Pie Recipes

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MAYAN BANANA "ICE CREAM" PIE



Mayan Banana

This is loosely based on a dessert I love, my mom 's frozen peanut butter pie. Of course, I adore Haagen Dazs Mayan chocolate ice cream, too, so I thought I would try to combine the 2. You may not need the full half cup of butter for the crust, but I live at high altitude and its super dry, so I need it all!! The chocolate chips can be adjusted based on how chocolate-y you want it, but when it's frozen, it is best to have the mini ones! I may say it serves 8, but my boyfriend thinks it should only serve 2... haha Cook Time is Freezing Time

Provided by Cadillacgirl

Categories     Frozen Desserts

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup graham cracker crumbs
1/2 cup walnuts, crushed
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted
2 bananas (ripe)
4 ounces cream cheese, softened
1/2 liter Cool Whip, thawed
1 teaspoon cinnamon or 1 1/2 teaspoons cinnamon
3/4 cup semisweet mini chocolate chips
chocolate syrup
walnuts, crushed

Steps:

  • - line a pie plate with wax paper, hanging over the edges for "handles".
  • - mix together crust ingredients and press into the bottom and sides of the pie plate.
  • - slice bananas and layer over top of the crust and up the sides.
  • - mix together cream cheese, Cool Whip and cinnamon, then fold in the chocolate chips.
  • - Put it in the freezer overnight to freeze.
  • - When ready to serve, take out of freezer and grab the wax paper "handles" to remove pie to a cutting board.
  • - Use a hot knife to slice into 8 and serve drizzle with chocolate syrup and crushed walnuts!

CHOCOLATE-BANANA ICE CREAM PIE



Chocolate-Banana Ice Cream Pie image

Provided by Food Network Kitchen

Time 5h10m

Yield 6-8 servings

Number Of Ingredients 8

60 vanilla wafer cookies (about three-quarters of a 12-ounce box)
1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional)
1 stick unsalted butter, melted
2 medium bananas
1 pint vanilla ice cream
1 pint chocolate ice cream
1 cup heavy cream
2 teaspoons confectioners' sugar

Steps:

  • Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
  • Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.
  • Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.

FAVORITE BANANA CREAM PIE



Favorite Banana Cream Pie image

This homemade banana cream pie recipe is my mom's specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. -Jodi Grable, Springfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 large eggs, lightly beaten, room temperature
3 tablespoons butter
1-1/2 teaspoons vanilla extract
2 large firm bananas
1 cup heavy whipping cream, whipped

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

Nutrition Facts : Calories 521 calories, Fat 30g fat (18g saturated fat), Cholesterol 129mg cholesterol, Sodium 406mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

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