University of Illinois Extension
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Chocolate Banana Custard Pie
Total : 50 min Prep : 15 min


  • ¾ cup fat-free milk
  • ¼ cup cup Splenda
  • 1 tablespoon margarine
  • 4 ounces semisweet chocolate chips
  • 1 large egg
  • 3 large egg whites, lightly whipped
  • ½ teaspoon ground cinnamon
  • 3 ripe bananas, peeled and sliced ½-inch thick
  • 1 cup crushed chocolate graham crackers
  • 2 tablespoon margarine, melted


  1. Preheat oven to 350°F.
  2. Combine graham crackers and melted margarine and press into 8-inch pan.
  3. For the chocolate filling, combine the milk, Splenda, and margarine in a saucepan and bring to a simmer over medium heat, whisking occasionally.
  4. Remove from the heat and add the chocolate chips. Let the chocolate melt for a minute, then whisk until smooth. Whisk in the egg then the egg whites. Whisk in the cinnamon.
  5. Arrange the banana slices in the pie crust and pour the custard filling over them.
  6. Bake the pie for about 35 minutes, or until the filling is set.
  7. Cool the pie on a rack. Refrigerate.
Exchange: 2 starch, 2 fat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
 Calories 214      Calories from Fat 92
% Daily Value 
15% Total Fat 10g
9% Cholesterol   27mg
6% Sodium   140mg
10% Total Carbohydrate   29g
8%   Dietary Fiber   2g
0%   Sugars   0g
10% Protein   5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: