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Black-Bottom Banana Cream Pie

Black-Bottom Banana Cream Pie
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What a clever idea! A fudgy layer on the crust keeps the crust from getting too soggy... and it provides a fabulous chocolate surprise in every bite.

Prep Time:
30 Min
Total Time:
4 Hr 30 Min
Makes:
8 servings
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INGREDIENTS
1box (4-serving size) vanilla pudding and pie filling mix (not instant)
2cups milk
1box Pillsbury® refrigerated pie crusts, softened as directed on box
2/3cup hot fudge topping
2cups sliced ripe bananas (about 2 large bananas)
1cup whipping cream, whipped
Chocolate curls, if desired
DIRECTIONS
1.Make pudding mix with milk as directed on box for pie. Cool 30 minutes, stirring 2 or 3 times.
2.Meanwhile, heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 10 minutes.
3.Spread fudge topping in bottom of shell. Top with bananas, pudding and whipped cream. Refrigerate at least 4 hours until serving time. Garnish with chocolate curls. Cover and refrigerate any remaining pie.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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