Mayan Banana Ice Cream Pie
Indulge in the bold and exotic flavors of the Mayan Banana Ice Cream Pie—a show-stopping dessert that fuses creamy sweetness with a hint of spice. This decadent pie begins with a chocolate graham cracker crust, perfectly crisped in the oven and layered with a luscious blend of melted dark chocolate, cinnamon, and cayenne pepper for a subtle kick. The velvety banana ice cream forms the heart of the pie, balanced beautifully by a cloud-like topping of freshly whipped cream, lightly sweetened for a perfect finish. Topped with dark chocolate shavings and optional fresh banana slices, this frozen treat is as visually stunning as it is delicious. With just 30 minutes of prep time and a few hours to set in the freezer, this recipe is delightfully simple yet impressively sophisticated—perfect for summer gatherings or luxurious after-dinner indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups, crushed (about 15 crackers) chocolate graham crackers
- 6 tablespoons, melted unsalted butter
- 1 cup dark chocolate chips
- 1 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1.5 quarts, softened banana ice cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 0.25 cup dark chocolate shavings or curls
- 0.5 cup (optional, for garnish) ripe banana slices
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the crushed chocolate graham crackers and melted butter. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely.
In a microwave-safe bowl, melt the dark chocolate chips in 15-20 second increments, stirring after each, until smooth. Stir in the cinnamon and cayenne pepper.
Spread the melted spiced chocolate evenly over the cooled crust. Place in the refrigerator for 15 minutes to set.
Once the chocolate layer is set, spread the softened banana ice cream evenly over the chocolate layer.
Cover the pie with plastic wrap and freeze for at least 4 hours or until fully firm.
In a chilled bowl, whip the heavy cream and powdered sugar using an electric mixer until stiff peaks form.
Remove the pie from the freezer. Spread or pipe the whipped cream over the top.
Garnish the pie with dark chocolate shavings or curls and banana slices, if desired.
Return the pie to the freezer for 15 minutes to firm up the whipped cream before serving.
Slice and serve immediately. Enjoy your Mayan Banana Ice Cream Pie!
Nutrition Facts
Calories |
6912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.8 g | 569% | |
| Saturated Fat | 267.7 g | 1338% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 1579 mg | 69% | |
| Total Carbohydrate | 721.0 g | 262% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 562.4 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2058 mg | 158% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6132 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
