Getting Healthy from the Inside Out

Chocolate Banana Frozen Pie

I’ve been searching and searching for a healthy pie crust, and finally I found one in the June 2011 Clean Eating Magazine (if you haven’t seen this magazine, I HIGHLY recommend looking for it!) The cover picture sold me on this issue (not as pretty as my picture) however, this pie is delicious and the crust would make a great blueberry, apple, or pumpkin pie!

Make sure you read the directions first- my crust didn’t turn out *probably* as good as it could have! I think I did everything wrong!!! However, even then, it still turned out pretty darn good!

Pie Crust


  • 1 1/2 Cups Whole Wheat Pastry Flour
  • 1 packet Stevia (actual recipe called for 1 tsp Sucanat)
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/3 Cup almond Milk (recipe called for low-fat milk)
  • 1 egg yolk
  • 1 tbsp safflower oil
  • 1 tbsp apple cider vinegar


Preheat oven to 375′

In the bowl of a food processor, combine dry ingredients and pulse several times to blend well.

In a spouted measuring cup, whisk together the wet ingredients together. With the food processor running, slowly pour the liquid ingredients through the food chute into the dry ingredients. Process just enough to combine the ingredients. Mixture will be crumbly, but will stick together when squeezed.

On a floured surface, dump the mixture onto the counter and squeeze dough into a single mound and pat down into a disc about 1/2-inch thick. Using a rolling pin, roll dough out until about 12-inches in diameter.

Gently transfer dough to a 9-inch pie plate. Fold excess dough under and pinch together forming a rim. Using the back of a fork, crimp entire rim. Poke dough all over to form steam holes.

Transfer to oven and bake for 20 minutes until edges and center and nicely golden. Remove from oven and let cool completely before using.  




  • 5 small ripe bananas (about 1 lb) peeled and broken into small pieces
  • 1/4 cup unsweetened cocoa powder
  • 1 cup light coconut milk
  • 1 tsp pure vanilla extract
  • 2 tbsp unsalted dry roasted peanuts, chopped
  • 1oz dark chocolate (70% or greater) finely chopped


  1. Combine the bananas, cocoa powder, coconut milk, and vanilla into the jar of a blender. Blend until very smooth, stopping 2-3 times to scrape the sides of the jar to ensure everything completely mixed
  2. Pour banana puree into the prepared and cooled pie crust. Sprinkle chopped peanuts and chocolate onto the surface of the pie.
  3. Cover very tightly with plastic wrap and place in freezer for minimum 4 hours or over night. (you MAY want to double check that your pie plate fits in the freezer first- if you have a side-by-side!!!)
  4. To serve, let stand at room temperature for about 30 minutes or longer depending on how long it has been in the freezer- just until it yield to the cut of the knife.Slice and serve!

Nutritional Value (1/8 of pie)

  • Calories: 237
  • Total Fat: 9g
  • Carbs: 35g
  • Fiber: 6g
  • Sugar: 10g
  • Protein: 6g

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