Mocha Banana Cream Pie recipe

January 23, 2008

Start to finish: 2 hours 25 minutes; 25 minutes active

For the pie:
3 medium bananas, thinly sliced
9-inch reduced-fat prepared chocolate pie shell
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 tablespoons cornstarch
2 teaspoons instant espresso or coffee powder
12-ounce can evaporated low-fat milk
1 large egg, lightly beaten
3 tablespoons semisweet 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 or coffee powder

To make the pie, arrange the banana slices over the bottom of the pie shell. Set aside.

In a medium saucepan off the heat, whisk together the sugar, cocoa powder, cornstarch and espresso powder. Whisk in the evaporated milk and egg.

Place the pan over medium-low heat and whisk constantly until the mixture is thickened and steaming, about 6 minutes. Add chocolate chips and continue whisking until the chips have melted and the mixture comes to a simmer.


Remove the pan from heat and whisk in vanilla. Pour the filling over the banana slices in the pie shell.

Place a piece of plastic wrap on the surface of the filling (this prevents a skin from forming on the pudding). Refrigerate the pie until the filling is firm, about 2 hours.

Once the pie is firm, make the topping.

In a medium bowl, whisk together the whipped topping, cocoa and espresso powder. Spoon the topping into a pastry bag fitted with a large star tip and pipe a decorative border around the edge of the pie.

Alternatively, spoon the topping into a large zip-close plastic bag, snip off one corner of the bag, then pipe the topping around the edge of the pie by gently squeezing the bag.

Serves 8.

Nutrition information per serving: 287 calories; 8 g fat (3.5 g saturated); 30 mg cholesterol; 49 g carbohydrate; 6 g protein; 1 g fiber; 155 mg sodium.

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