The pie crust is made with chocolate graham crackers, which elevate the flavor. However, a graham cracker crust can sometimes be lumpy. To eliminate the lumps, spritz the bottom of a drinking glass with cooking spray and use the base of the glass to press the crumbs into place. The flat surface and firm, even pressure ensure uniform results.

Did you try this dessert and love it? Let us know in the comments below!

Related: Got extra bananas to use up? This recipe for Air-Fried Roasted Bananas is delicious — and ready in less than 10 minutes. Or try 3-Ingredient Banana Waffles

Ingredients

• ½ cup butter, melted
• 12 sheets chocolate graham crackers, ground
• 2 Tbs. sugar
• 3 bananas
• 2 tsp. fresh lemon juice
• 1 (5.1 oz.) pkg. instant vanilla pudding mix
• 1 cup milk
• 5 cups thawed frozen whipped topping
• 3 cups vanilla ice cream, slightly softened

Instructions

Coat deep 9”x2 ¼” tart pan with removable bottom with cooking spray. In medium bowl, mix cracker crumbs, sugar and butter. Press into bottom and up side of pan. Chill until set. In bowl, mash 1 banana with lemon juice. Whisk in pudding mix and milk, 2 min. Fold in 2 cups topping; spread in crust. Cover; freeze 3 hrs.

Spread ice cream over filling. Cover; freeze 6 hrs. Remove side of pan. Slice remaining bananas. Top pie with remaining topping and bananas. Garnish as desired.

Fudgy graham crackers are the easy secret to the crust

Nutrition

• Calories: 380 kcal
• Fat: 21 gram
• Saturated Fat: 15 gram
• Protein: 4 gram
• Carbohydrate: 48 gram
• Fiber: 1 gram
• Cholesterol: 35 mg
• Sugar: 34 gram
• Sodium: 340 mg

Tags:

• Pie recipes,
• Dessert,
• Chocolate,
• Fruit

Ingredients

• 1½ lbs. Yukon Gold potatoes, peeled, cut into 1½” pieces
• 1 turnip, 6 oz., peeled, cut into ½” pieces
• ⅔ cup milk
• 3 Tbs. butter
• ¼ tsp. salt
• 1 lb. ground chicken
• 1 (12 oz.) jar gravy
• 2 Tbs. Worcestershire sauce
• 1 (16 oz.) pkg. frozen mixed vegetables
• 2 Tbs. chopped fresh dill
• ½ cup shredded sharp Cheddar cheese

Instructions

1. Position broiler rack so top of skillet will be 4″ from heat source. In pot, combine potatoes and turnips with enough salted water to cover. Over high heat, bring to a boil. Reduce heat to medium; cook until tender, 15–20 min. Drain. Add milk, butter and salt; mash.
2. Meanwhile, coat 10″ ovenproof nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook, stirring, until browned, 5 min. Add gravy and Worcestershire; over medium heat, bring to a simmer. Add vegetables; cook until hot, 5–10 min. Stir in 1 Tbs. dill. Remove from heat; spoon potato mixture over filling. Sprinkle with cheese. Broil until lightly browned, 2–3 min. Sprinkle with remaining 1 Tbs. dill.

Ingredients

• 1 (24 oz.) pkg. mixed soup greens with herbs, such as onion, carrot, turnip, celery, parsley and dill, vegetables cut into ½” pieces, 6 cups
• 1 Tbs. oil
• 1 lb. red potatoes, cut into 1” pieces
• 1 tsp. dried thyme
• 1 (14.5 oz.) can lower sodium chicken broth
• 1 (10¾ oz.) can condensed cream of chicken soup
• 3 cups cubed cooked turkey
• 1 cup leftover or defrosted frozen peas
• 1 (16.3 oz.) tube refrigerated large buttermilk biscuit dough

Instructions

1. Preheat oven to 350°F. Coat 2-qt. baking dish with cooking spray. Chop herbs from soup greens; reserve. In large nonstick skillet, heat oil over medium-high heat. Add vegetables from soup greens, potatoes, thyme, ½ tsp. salt and ¼ tsp. pepper; cook, stirring occasionally, until just tender, 5-6 minutes. 
2. Add broth and condensed soup; bring to boil. Reduce heat to medium-low. Cover; simmer, stirring occasionally, until vegetables are softened, 20 minutes. Stir in turkey, peas and reserved herbs; cook until heated through, 2 minutes. 
3. Transfer to baking dish. Using 2¾” turkey-shaped cookie cutter, cut one shape from each biscuit, pressing dough to-gether if necessary; discard or bake scraps separately. Arrange biscuits over hot turkey mixture. Bake until biscuits are golden and mixture is hot and bubbly, 15-18 minutes. Let stand 10 minutes before serving. 

Ingredients

Pie:

• Half of 11-oz. pkg. pie crust mix
• 1 can (15 oz.) pumpkin
• 1 can (12 oz.) evaporated milk
• 2 eggs
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 tsp. grated peeled fresh ginger
• 1 tsp. ground cinnamon
• ¼ tsp. ground nutmeg

Meringue:

• ⅓ cup pasteurized egg whites
• ¼ tsp. cream of tartar
• 1⅓ cups Marshmallow Fluff
• 1 tsp. vanilla extract
• 1 tsp. almond extract

Instructions

1. Place baking sheet on center rack in oven. Preheat oven to 375°F. Coat 9″ pie pan with cooking spray. Prepare pie crust mix according to package directions for 1 crust. On lightly floured surface, roll out dough into 12″ round. Fit into pie pan; trim and flute edge. Chill at least 30 minutes. 
2. In large bowl, whisk together pumpkin, evaporated milk, eggs, granulated and brown sugars, ginger, cinnamon and nutmeg. Pour into crust. Bake on hot baking sheet 1 hour or until center is set. 
3. On low speed, beat egg whites with cream of tartar until blended; on medium-high, beat until soft peaks form. On low, gradually beat in Marshmallow Fluff, vanilla extract and almond extract; beat until stiff peaks form. Transfer to pastry bag fitted with extra-large rose tip (such as Wilton #127D). 
4. Immediately after removing pie from oven, with narrow end of pastry bag tip facing up and starting at outer edge of pie, pipe lines of meringue toward center around hot pie. Pipe another layer of meringue on top. Place on baking sheet. Bake 12-15 minutes or until lightly browned and meringue is baked through. Cool on rack. 

Ingredients

• 1 pkg. (14.1 oz.) refrigerated pie crust dough
• 2 eggs
• 1 can (30 oz.) pumpkin pie mix
• 1 can (5 oz.) evaporated milk
• ½ cup sour cream
• 1 Tbs. vanilla extract
• ¼ tsp. ground nutmeg

Instructions

1. Place baking sheet on center oven rack. Preheat oven to 375°F. Coat 9″ deep-dish pie plate with cooking spray. Unroll 1 pie crust onto lightly floured surface. If desired, using fluted pastry cutter, trim edge of dough. 
2. Fit dough into pie pan, leaving edge ruffled; lightly press into bottom and against side of pan. Cover; refrigerate. 
3. In bowl, lightly beat eggs; stir in pumpkin pie mix, evaporated milk, sour cream, vanilla and nutmeg. Pour into crust. Bake on hot baking sheet, 60-65 minutes or until set in center. Cool on rack. 
4. Meanwhile, reduce oven temperature to 350°F. Coat 2 baking sheets with cooking spray. Unroll remaining pie crust dough onto surface. Cut 4 (¼” wide) strips down center of dough. Twist 2 strips together; twist remaining 2 strips together. Place strips on 1 baking sheet, curving to shape. Using 1″ alphabet cutters, cut out “GIVE THANKS” from remaining dough. Using 2″ pumpkin, 1½” leaf, 1¼” acorn and 5/8″ round cutters, cut out shapes; lightly score veins and lines into shapes. Transfer to remaining baking sheet. Bake braids and cutouts until golden, 5-10 minutes. Cool. Arrange cutouts on pie.

Ingredients

For pie:

• Half of 11-oz. pkg. pie crust mix
• 1 can (15 oz.) pumpkin
• 1 can (12 oz.) evaporated milk
• 2 eggs
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ¼ cup sour cream
• 2 tsp. grated peeled fresh ginger
• 2 tsp. maple extract 
• 1 tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• 1 tsp. vanilla extract

For crumb topping:

• ¼ cup butter
• 1 cup all-purpose flour
• ⅓ cup packed light brown sugar
• ¼ tsp. ground cinnamon
• ⅛ tsp. salt
• 2 Tbs. sour cream
• 1 can (21 oz.) apple pie filling
• 1 cup confectioners’ sugar
• 1 Tbs. + 1 tsp. milk
• ½ tsp. vanilla extract

Instructions

To make pie:

• Place baking sheet on center rack in oven. Preheat oven to 375°F. Coat 9″ pie pan with cooking spray. Prepare pie crust mix according to package directions for 1 crust. On lightly floured surface, roll out dough into 12″ round. Fit into pie pan; trim and flute edge. Chill at least 30 minutes. 
• In large bowl, whisk together pumpkin, evaporated milk, eggs, granulated and brown sugars, sour cream, ginger, maple extract, cinnamon, nutmeg and vanilla extract. Pour into crust. Bake on hot baking sheet 1 hour, 5 minutes or until center is set. Cool completely on rack.

To make crumb topping:

• Preheat oven to 375°F. Melt butter. Combine flour, brown sugar, cinnamon and salt. Stir in butter and sour cream until crumbs form. Spread apple pie filling on baked and cooled pumpkin pie and top with crumb mixture.
• Bake 1 hour or until crumbs are lightly browned and baked through. Cool on rack. Stir together confectioners’ sugar, milk and vanilla extract until smooth. If too thick, stir in additional milk, ½ tsp. at a time; drizzle over pie. 

Ingredients

Crust:

• 2 Tbs. ground cinnamon
• 1 Tbs. granulated sugar
• 1½ pkgs. (11 oz. each) pie crust mix

Filling:

• 3 lbs. apples, preferably Fuji, peeled, cored, cut into ¼”-thick slices, 9 cups
• 1¼ cups granulated sugar
• ¼ cup all-purpose flour
• 1½ tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ¼ tsp. salt
• 1 egg, beaten

Icing:

• 4 oz. cream cheese, at room temperature
• 1 cup confectioners’ sugar
• ¼ cup milk

Instructions

To make crust:

1. Line baking sheet with parchment paper. Combine cinnamon and granulated sugar. Prepare pie crust mix according to package directions together with ½ cup water. Shape ⅓ of dough into ½”-thick rectangle, making sure edges are smooth. Wrap remaining dough; refrigerate.
2. On lightly floured surface, roll out dough into 12″x8″ rectangle, making sure edges are smooth. Lightly coat top of dough with cooking spray; sprinkle with ⅓ of cinnamon sugar. Roll up jellyroll style into log; transfer seam side down to baking sheet. Cover with plastic wrap. Refrigerate 15 minutes or until just firm enough to easily slice. 
3. Shape remaining dough into ½”-thick square, making sure edges are smooth. On lightly floured surface, roll out into 12″ square. Lightly coat top with cooking spray; sprinkle with remaining cinnamon sugar. Roll up jellyroll style into log; transfer seam side down to baking sheet. Cover with plastic wrap. Refrigerate 15 minutes or until just firm enough to easily slice. 
4. Cut first log into straight ¼”-thick slices. Cut remaining log into diagonal ¼”-thick slices. Refrigerate diagonal slices until ready to use.
5. Arrange 8 straight-cut slices in circle in center of pie pan, spacing about 1″-1 ½” apart. Arrange remaining straight-cut slices along side of pie pan, spacing evenly. Press slices to flatten and form into pie shell, bringing dough up along rim of pie pan; press along edge. Refrigerate. 
6. For top crust, working with several diagonally cut slices at a time, roll out between 2 sheets of parchment paper to about 1/16″ thickness. (If dough starts to crack, let sit for a few minutes at room temperature to soften slightly). Transfer rolled out slices in between parchment to baking sheet; refrigerate until cold, 20 minutes, stacking parchment on baking sheet. 

To make filling:

1. Place rimmed baking sheet on center rack in oven. Preheat oven to 400°F. In large bowl, combine apples, sugar, flour, cinnamon, nutmeg and salt. Transfer to pie shell. 
2. Working in batches, slide small spatula under chilled dough slices to loosen from parchment; reserve 5 slices. Arrange remaining slices over filling overlapping slightly in 2 rows. In center of pie, fold back edges of top row of slices, leaving about 1 ½” opening. Cut 5 reserved slices in half lengthwise. Place along edge of pie, pressing to seal edge; flute if desired. Brush dough with egg. Bake 1 ½ hours or until golden brown and bubbly. Cool on rack.

To make icing:

1. On medium speed, beat cream cheese and confectioners’ sugar until smooth; beat in enough milk, a little at a time, until just thin enough to pour. Serve with pie.

Ingredients

Pie:

• 1 pkg. (11 oz.) pie crust mix
• 1 ½ cups pure maple syrup
• ¾ cup canned pumpkin 
• 6 Tbs. butter, melted
• 3 eggs
• ¼ cup all-purpose flour
• ½ cup packed light brown sugar
• 2 Tbs. lemon juice
• 1 tsp. pumpkin pie spice
• ½ tsp. maple extract
• ¼ tsp. salt

Whipped cream:

• 1 cup heavy cream
• ¼ cup maple syrup
• 1 tsp. vanilla extract

Instructions

To make pie:

• Preheat oven to 350°F. Coat 9″ pie pan with cooking spray. Prepare pie crust according to package directions for 2 crusts; reserve ⅓ of dough. On lightly floured surface, roll out remaining dough into 12″ round. Fit in pie pan; flute edge. Refrigerate. Preheat oven to 350°F.
• Roll out reserved dough to ⅛” thickness. Using 3″ and 1 ¾” maple-leaf-shaped cutters, cut out shapes. 
• For leaf veins, using small knife, score lines on each leaf cutout; transfer to ungreased baking sheet. Bake until golden brown, 7-8 minutes. Remove to rack.
• Place rimmed baking sheet on rack in center of oven. In large bowl, whisk together syrup, pumpkin, butter, eggs, flour, sugar, lemon juice, pumpkin pie spice, maple extract and salt. Transfer to pie shell. Bake on hot baking sheet 55 minutes or until set in center. Cool on rack. 

To make whipped cream:

• Just before serving, on medium-high speed, beat cream, syrup and vanilla until stiff peaks form. Transfer to pastry bag fitted with star tip; pipe along edge of pie. Garnish with pastry leaves. 

Ingredients

Crust:

• 2 cups all-purpose flour
• 2 Tbs. sugar
• ¼ tsp. salt
• ¾ cup cold butter, cut into ½” pieces
• 2 oz. cold cream cheese, cut into ½” pieces
• 1 Tbs. lemon juice
• Ice water

Filling:

• 1 cup + ½ tsp. sugar
• 3 Tbs. all-purpose flour
• 1 tsp. grated peeled fresh ginger
• ½ tsp. grated lemon zest
• 3 lbs. Granny Smith apples, peeled, cored, cut into ¼”-thick slices, about 11 cups
• 1 Tbs. lemon juice
• 2 egg whites
• Pink concentrated food coloring

Instructions

To make crust:

• In large bowl, combine flour, sugar and salt. With pastry blender or two knives, cut in butter and cream cheese until mixture resembles coarse crumbs. Add lemon juice and 1 Tbs. water; with fork, stir until dough forms, adding more water, 1 tsp. at a time, if necessary. Shape dough into two disks; wrap each in plastic wrap. Refrigerate at least 1 hour. 
• Place rimmed baking sheet on rack in center of oven; preheat oven to 375°F. Coat 9″ pie pan with cooking spray. On lightly floured surface, roll one dough disk into 13″ round; fit into pie pan. Trim and flute edge; refrigerate. 
• Line baking sheet with wax paper. On lightly floured surface, roll remaining dough into 13″ round. Using 2 ¼” and 1 ¼” flower-shaped cookie cutters and 3″ and 2″ teardrop-shaped leaf cutters or knife, cut out shapes. Using 3/8″ round cutter (such as Wilton round pastry tip #2A), cut out rounds from remaining dough; flatten round cutouts slightly. With small knife, score lines into leaves for veins. Transfer shapes to wax-paper-lined baking sheet. Cover with plastic wrap; refrigerate. 

To make filling:

• Combine 1 cup sugar, flour, ginger and zest. Stir in apples and lemon juice. 
• Tint 1 egg white pink with food coloring. Brush some of mixture over cutouts; layer large and small flowers, then top with rounds. Brush leaves and fluted edge of crust with untinted egg white. 
• Transfer apple mixture to pie shell; lightly press down. Arrange leaves and flowers over filling; lightly press onto each other and crust edge to seal. Sprinkle with remaining ½ tsp. sugar. Bake on hot baking sheet 1 hour or until golden and bubbly, covering with foil if browning too quickly. Cool on rack.

Ingredients

• 1 cup apple brandy
• 4 eggs
• 1 pkg. (11 oz.) pie crust mix
• All-purpose flour
• 2 Tbs. butter
• 1½ lbs. Gala apples, peeled, cored, cut into ¼” thick slices
• ¾ cup granulated sugar
• 2 ½ tsp. pumpkin pie spice
• 1 Tbs. cornstarch
• 1 can (15 oz.) pumpkin 
• 2 cups heavy cream
• ½ cup packed light brown sugar
• 3 Tbs. confectioners’ sugar

Instructions

1. In pot, bring ½ cup brandy to boil over high heat; cook until reduced by half, about 4 minutes. Transfer to small bowl; cool to room temperature, about 10 minutes. Refrigerate until chilled. 
2. Preheat oven to 425°F. In small bowl, whisk together 1 egg and 1 Tbs. water; reserve. Prepare pie crust mix according to package directions for 2-crust pie. Shape two-thirds of dough into disk; wrap and refrigerate. Shape remaining dough into disk. On lightly floured surface, roll out to ⅛” thickness. Using assorted 1 ½”-2″ holiday-shaped cookie cutters, cut out shapes. Place on ungreased baking sheet. Brush some of reserved egg mixture over shapes. Bake 7-8 minutes or until golden brown. Cool on pan on rack.
3. Place rimmed baking sheet on center oven rack. On lightly floured surface, roll out remaining dough into 12″ round. Fit into 9″ deep-dish pie pan; trim and flute edges. Refrigerate.
4. In large skillet, melt butter over medium heat. Add apples, ¼ cup granulated sugar and ½ tsp. pumpkin pie spice; cook, stirring occasionally, until apples soften, 4-5 minutes. Stir in ¼ cup of remaining brandy; remove from heat. In small bowl, stir ¼ cup water into cornstarch until smooth; stir into apple mixture. Transfer to bowl; reserve. 
5. In separate bowl, whisk pumpkin, 1 cup cream, brown sugar and 2 Tbs. flour with remaining 3 eggs, ½ cup granulated sugar, ¼ cup remaining brandy and 2 tsp. pumpkin pie spice. 
6. Spoon apple filling into pie crust; top with pumpkin mixture. Place pie pan on hot baking sheet in oven. Bake 15 minutes. Reduce oven temperature to 350¡F. Bake 40-50 minutes or until puffed and edges are set. Cool on rack. 
7. Just before serving combine reduced brandy with confectioners’ sugar and remaining 1 cup cream; beat until stiff peaks form. Pipe or spoon whipped cream on pie. Garnish with pastry cutouts.