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Creamy Frozen Banana Pie

  • Intermediate
  • 1 pie (8 servings)
  • 5 min
Baking Success Or Baking Mess


1/2 cup Crown® Lily White® Corn Syrup
4 ounces cream cheese, softened
1/4 cup sugar
2 medium bananas, cut into pieces
1 container (6 ounces) vanilla yogurt
1 cup whipped topping, thawed
1 (9-inch) graham cracker crust


Blend corn syrup, cream cheese, sugar, bananas and yogurt on medium speed in a blender 30 seconds, or until smooth. Pour into a large bowl.

Fold in whipped topping. (If lumpy, whisk lightly just until smooth.) Pour into pie crust.

Cover; freeze 6 hours or until firm.

TIP: For extra banana flavor, slice 1 additional banana and place slices on bottom of pie crust before filling.

FROZEN CHOCOLATE BANANA PIE VARIATION: Use a 9-inch chocolate pie crust instead of the graham cracker crust. Spread 1/2 cup melted semisweet chocolate chips on bottom of crust. For extra banana flavor, slice 1 additional banana and arrange slices on top of chocolate. Proceed with recipe as directed in Step 1. Garnish with grated chocolate or chocolate syrup, if desired.

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