Monkey Tail Pie
Indulge in the irresistible charm of Monkey Tail Pie, a no-fuss dessert that combines nostalgic flavors with show-stopping presentation. This decadent treat begins with a buttery graham cracker crust baked to golden perfection, creating the ideal base for layers of sweet surprises. Sliced ripe bananas are coated in a luscious drizzle of caramel sauce, all crowned by a velvety chocolate ganache that comes together effortlessly. Topped with a cloud of lightly sweetened whipped cream and garnished with chocolate shavings and crunchy chopped nuts, this pie offers layers of flavor and texture in every slice. With a quick prep time and no need for complicated techniques, Monkey Tail Pie is perfect for special occasions or just because. Serve it chilled for a refreshing, crowd-pleasing delight that’s as fun to make as it is to eat! Keywords: Monkey Tail Pie, banana caramel dessert, chocolate ganache pie, easy pie recipe, no-fuss dessert recipe.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter
- 3 tablespoons granulated sugar
- 3 large ripe bananas
- 0.5 cup caramel sauce
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 0.25 cup chocolate shavings
- 0.25 cup chopped nuts
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated and resemble wet sand.
Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the back of a spoon or flat bottom of a glass for an even layer.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
Peel and slice the bananas into thin rounds. Lay the slices evenly across the bottom of the cooled crust.
Drizzle the caramel sauce over the banana layer, ensuring it coats the slices evenly.
In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove from heat and pour the cream over the chocolate chips in a heat-proof bowl. Let it sit for 2-3 minutes, then whisk until smooth to create a ganache.
Spread the ganache evenly over the caramel and banana layer. Smooth the surface with a spatula and refrigerate the pie for at least 2 hours to set.
In a mixing bowl, combine the cold whipped cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
Spread or pipe the whipped cream over the chilled ganache layer.
Garnish with chocolate shavings and chopped nuts for an extra touch of flavor and texture.
Slice the pie, serve chilled, and enjoy this decadent dessert!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 44.2 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 282 mg | 6% | |
*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.
