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Chocolate Banana Pie

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 2 hour in refrigerator

Servings: 8



  • whipped cream
  • 4 (4 in) diameter, (1 cup) volume (graham cracker or shortbread) mini pie crusts
  • 3/4 cup cocoa powder
  • 1/2 teaspoon vanilla
  • 1/2 cup sugar
  • 1 (15 oz) container ricotta cheese
  • 1 (8 oz) package cream cheese
  • 2 to 3 bananas
  • crush dried banana chips
  • shaved (optional for garnish) white chocolate


In a mixer combine bananas, cream cheese, ricotta, sugar and vanilla and mix well. Slowly beat in cocoa powder to avoid dry pockets. Pour into shells and refrigerate for at least 2 hours. Top with whipped cream and banana chips. Optional: top with shaved white chocolate.

Serving tip: Instead of mini crusts you can serve in a martini or other cocktail glass.

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