Even though Summer might technically be over doesn’t mean it’s time to give up fun frozen treats. Frosty Chocolate Banana Cream Pie is an absolutely delectable frozen mini pie that you will want to enjoy no matter how low the temperatures drop outside. The simple to make treats start with an easy gluten free crust of crushed rice cereal that requires no baking-just press into the mini pie plates! The filling for petite pies is a decadently silky chocolate and banana combination that can be stirred together in a matter of minutes. To finish the pies, just scoop the filling into the prepared pie shell, and freeze. After a few hours, the incredible chocolate confections are ready to enjoy!
** If you like this adorable dessert, then be sure to try Frosty Peppermint Chocolate Mousse Pie.
Frosty Chocolate Banana Cream Pie
Makes Two Mini Pies
Click Here for Printable Recipe
1/2 cup + 2 tablespoons gluten free puffed rice cereal
2 tablespoons nonfat Greek yogurt
2 tablespoon granulated Truvia sweetener
2 teaspoons unsweetened original almond milk (like the kind by Silk )
1 small, ripe banana (about 2 ounces once peeled)
1/2 cup pumpkin puree
2 teaspoons cocoa powder
2 tablespoons granulated Truvia sweetener
2 tablespoons unsweetened original almond milk
1/8 teaspoon pure vanilla extract
Special Equipment-- (2) Mini Pie Tins (about 5 inches in diameter; I used these)
1. Spray pie tins with nonstick spray.
2. Place two tablespoons of the rice cereal in a ziploc bag and seal tightly. Use a rolling pin to crush cereal into crumbs.
3. Pour crumbs into a small mixing bowl. Add remaining crust ingredients (1/2 cup uncrushed cereal, yogurt, Truvia, and milk) to bowl.
4. Stir crust ingredients until all are evenly incorporated, being sure that cereal gets evenly coated in yogurt. (This might take a little effort but just be patient!) Mash crust mixture with the back of your spoon to create a dough like consistency (Don’t worry, it’s not supposed to be completely smooth).
5. Scoop half of the crust mixture into the center of a pie tin. Working from the center and moving up the sides, use you hands to mold crust into an even layer on bottom of pie tin, then start to mold the edges. When you’re finished, the crust should reach about halfway up the pie tin. Try to make crust as even and smooth as possible. Use the back of a spoon to smooth the sides, if necessary. Repeat with remaining crust and pie tin.
6. Cover pie crusts with plastic wrap and place in the freezer for 30 minutes to set.
1. While the crust is in the freezer, begin the filling-- peel and slice banana, then place in a small mixing bowl. Use the back of a spoon or potato masher to mash banana until relatively smooth.
2. Add pumpkin, cocoa, Truvia, milk, and vanilla to bowl with mashed banana. Stir well to combine ingredients.
Finishing the Pie:
1. Remove crusts from freezer, then divide filling between crusts. Smooth the top of filling with back of a spoon, then carefully cover each pie with plastic wrap. Return pies to freezer and freeze for 3-4 hours.
2. Once pies are frozen, run a butter knife along the edges of pies to separate sides of crust from tin. After sides are loosened, run knife under pie, scoop out of tin, and place on serving plate. Repeat with second pie.
4. If you’re desperate to enjoy the delicious dessert, just grab a pie and a take a bite or if you prefer, you can cut the pie into smaller pieces. Enjoy!
Nutrition Information--approximately 90 calories per serving (1 Mini Pie)