Chocolate Banana-Split Pie

All the flavors of a banana split in pie form, and no ice cream maker needed. A chocolate graham cracker crust gets pressed into a pie plate, filled with softened nonfat chocolate frozen yogurt, frozen firm, then topped with sliced bananas, whipped topping, and a drizzle of chocolate syrup.

Mixing chocolate syrup into the graham cracker crumbs binds the crust together without butter, keeping the whole pie lighter. The crust has a subtle chocolate flavor that matches the frozen yogurt filling instead of competing with it.

Beating the frozen yogurt until smooth before spreading is the step that makes this work. Straight-from-the-freezer yogurt won’t spread evenly and you’ll tear up the crust trying. A quick spin in the mixer softens it just enough to spread like frosting.

Kitchen Tips

• Press the crust firmly with the back of a spoon, especially where the bottom meets the sides. Thin spots crumble when you cut slices.
• Freeze the filled pie for a full 2 hours. Less time and the yogurt is too soft to slice cleanly.
• Slice the bananas right before serving. Cut bananas brown quickly, and brown banana slices on a pretty pie are a letdown.
• Run your knife under hot water between cuts for clean, neat slices through the frozen filling.

Variations

• Strawberry split: Swap the bananas for fresh sliced strawberries as the recipe suggests. The berry tartness against the chocolate frozen yogurt is fantastic.
• Peanut butter drizzle: Add a drizzle of melted peanut butter alongside the chocolate syrup for a more indulgent banana split experience.
• Crushed pineapple: Layer drained crushed pineapple over the frozen yogurt before the bananas for a full banana split tribute.