Chocolate Banana Freezer Pie Clean Eating Recipes

CHOCOLATE-BANANA ICE CREAM PIE

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.

CHOCOLATE BANANA ICE CREAM PIE

Steps:

• Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.
• Vanilla Ice Cream: Split the vanilla bean lengthwise. Scrape out the seeds. Put the seeds, pod halves, milk, heavy cream, and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan. Bring just to the simmering point over low heat (it will wriggle in the pot). In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks, and vanilla extract in a large bowl and whisk until just blended. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil. Strain the custard through a fine sieve. Press out all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally. Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
• Make sure the fudge sauce has been in the refrigerator for at least 2 hours to thicken. If the ice cream is very hard, let it soften in the refrigerator for 20 to 30 minutes. Shmoosh and spread the fudge sauce in ribbons through the ice cream. Take care not to let the sauce blend into the ice cream. Refreeze until hard.
• Chocolate Wafer Crust: Coat a 9-inch pie pan with 2 teaspoons of the butter. In a food processor, chop the chocolate wafers into fine crumbs. Transfer to a small bowl and mix in the rest of the melted butter. Pat the mixture over the bottom and sides of the pan. Freeze for at least 30 minutes.
• Chocolate-Dipped Frozen Banana Bonbons: Melt the chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each banana chunk with a fork. Dunk first into chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet, and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving.
• Fill the crust with the vanilla fudge ice cream, top with bonbons and serve.

CHOCOLATE BANANA FREEZER PIE (CLEAN EATING)

Steps:

• Combine bananas, cocoa, coconut milk and vanilla in the jar of the blender. Blend until very smooth (like thin cake batter), stopping to scrape down the sides of jar and star mixture 2 or 3 times to ensure all banana is pureed.
• Pour banana puree into baked pie crust. Sprinkle peanuts and chocolate across surface of pie. Cover very tightly with plastic wrap and freeze for a minimum of 4 hours, or overnight.
• To serve, remove plastic wrap and set at room temperature for about 30 minutes (longer if pie was frozen for more than 4 hours), until pie is just soft enough to yield to the cut of a knife.

CHOCOLATE BANANA PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
• Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
• Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
• Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.

FROZEN BANANA SPLIT PIE

Steps:

• Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm. , Meanwhile, place bananas in a small bowl; toss with lemon juice. Arrange bananas over chocolate topping. Layer with pineapple topping, ice cream, whipped topping and walnuts. , Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Garnish with chocolate syrup and cherries.