Sugar Free Chocolate Banana Cream Pie

Peanut butter, chocolate and banana, the holy trinity of crowd-pleasing flavors, in a no-bake pie that skips the refined sugar. There’s no oven involved and no fussy crust to roll. The whole thing comes together in about twenty minutes and sets up in the freezer.

The crust is the clever bit. Instead of graham crumbs and butter, you bind crisp rice cereal with peanut butter and a little honey, then press it firmly into the pie plate. It firms into a crunchy, nutty shell as it chills, no baking required.

From there it’s pure assembly. Sliced bananas go over the crust, sugar-free chocolate pudding made with milk gets spread on top, and a layer of light whipped topping finishes it off.

A spell in the freezer sets everything firm and turns it into a cool, creamy treat. It’s lighter than a traditional cream pie and a guaranteed hit with kids.

Kitchen Tips

• Press the cereal crust firmly with the back of a metal spoon and build up the edges, so it holds its shape when sliced.
• Slice the bananas just before assembling and lay them in a single layer. This keeps them from browning and spreads them evenly.
• Let the frozen pie sit out a few minutes before slicing so it softens just enough to cut cleanly.

Variations

• Use sugar-free vanilla or butterscotch pudding instead of chocolate.
• Spread a thin layer of natural peanut butter over the bananas for extra richness.
• Sprinkle chopped peanuts or a few mini chocolate chips on top before freezing.