I was talking to some friends a few weeks ago about working out, eating healthy, etc. For as long as I remember I’ve worked out hard most days of the week and watched what I ate 80% of the time.
But when I started running a bakery full-time, things changed. My days got longer and I started spending most of them on my feet. My legs ache when I wake up in the morning and sometimes I’m too busy to care if I eat an extra broken cookie or five.
They said to me, “but I’m sure you get sick of the desserts.”
I wish. Sure, every once and a while I’ll get sick of one item. For instance, I always have extra brownie edges, so for a few days I got sick of the brownies. But then there were the oatmeal cookies to go to… and then the triple chocolates. There is no getting “sick” of sweets in my world. It is either a curse or a blessing.
For the most part, I put those extra pieces on reserve in my freezer for friends and family, but every once and a while a few times a week I break into the stash. Last week I even told Matt, “I accidentally ate a cookie.”
Is that even possible?
So now that I know giving up dessert is pretty much impossible for this sugaraholic, I’m trying to find some items that are a good middle ground. Not so healthy and fake-tasting that I end up eating what I was avoiding to begin with, but almost good for you but really satisfying so you think you are eating something else.
This pie is the perfect example of that. There is an indulgent crunchy chocolate filling on the inside, but the other layers are lower in fat, including an “ice cream” made with bananas. Fruit on the ingredient list means I can have an extra slice, right? I also used a No Pudge brownie mix as well as fat free cool whip but you can use whatever you prefer.
Fudgy Brownie Crunch Banana Ice Cream Pie
This pie is adapted and inspired by an ice cream pie my mom used to make for me us. When she finally gave me the recipe for the addicting crunchy filling I couldn’t wait to make a batch!
1 package brownie mix plus ingredients called for on box
1/3 cup hot fudge, homemade or store bought
1 1/2 cups Chocolate Pie Crunch (below)
3 cups cool whip (1 1/2 8-ounce containers)
3 ripe medium bananas, broken into chunks and frozen
Pre-heat oven according to brownie mix instructions
Grease or spray a 9-inch spring-form pan and set aside (if you pan is prone to leaking, wrap tin foil tightly around the bottom half)
Prepare brownie batter as directed on box; spread into prepared pan
Bake brownie for 20-25 minutes or until a knife comes out clean
While brownie is baking, prepare Chocolate Pie Crunch
When brownie is done, allow to cool for several minutes and then gently spread hot fudge over brownie while it is still warm
Sprinkle with 1 1/2 cups Chocolate Pie Crunch
When brownie has completely cooled, spread cool whip over top; cover pan with foil and freeze for 30 minutes or until cool whip layer is firm
Once cool whip layer is firm, make the banana “ice cream’; place frozen bananas in a food processor and run on high for a few minutes until mixture is thick and creamy
Spread banana ice cream over cool whip
Cover pan with foil and place back in freezer 2 hours or until banana ice cream is firm
Chocolate Pie Crunch
Makes 5 1/2 cups
1 9-ounce package chocolate wafers
6 ounces semi-sweet chocolate, chopped
1 1/2 tablespoons canola oil
Line a baking sheet with wax paper and set aside
Crush chocolate wafers into small pieces and place in a large bowl
Heat chocolate and oil in a small saucepan over low-medium heat, stirring constantly until mixture is melted and smooth
Pour over crushed wafers immediately and stir until all cookie pieces are coated
Spread mixture out on baking sheet and freeze for 10 minutes or until firm
Break into pea-sized pieces and store in a ziplock bag in freezer until ready for use
Extra can be stored in a ziplock bag in the freezer up to one month
Recipe courtesy of my mom who got it from a friend…
This post is for PIE DAY (tomorrow June 20th)! How are you celebrating?