Black-Bottom Banana Cream Pie

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.

–

Save & Share

Servings 8

false

( 11 ) Ratings

11 Ratings

5 Stars 64%

4 Stars 18%

3 Stars

2 Stars

1 Stars 18%

Member Reviews ( 8 )

b24cf51e-018a-4ce4-9429-6a188755c3ee

ingredients 7
Prep Time 30 min
Total Time 4 hr 30 min

Ingredients

1: box (4-serving size) vanilla pudding and pie filling mix (not instant)

2: cups milk

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2/3: cup hot fudge topping

2: cups sliced ripe bananas (about 2 large bananas)

1: cup whipping cream, whipped

: Chocolate curls, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.

EXPERT TIPS

toggle

Expert Tips

To make chocolate curls, warm a chocolate bar by holding it in your hands for several minutes. Run a vegetable peeler across the bar to create the curls.

To get a head start on whipping the cream, chill the bowl you plan to use in the refrigerator first.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 320mg; 320%;
Total Carbohydrate: 50g; 50%
(Dietary Fiber 1g 1% Sugars 29g 29% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 2%;
Calcium: 10%;
Iron: 2%;

Exchanges:

1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

zombiegorawr

report Posted Jul. 1, 2011 1:05 PM

I made this pie last year for work and everyone loved it. I believe I used instant pudding instead and drizzled a little extra fudge over the bananas. It will taste great as long as you let the fudge and the pudding settle like drphibes said. I'm going to make this one again this weekend :)

drphibes

report Posted Dec. 14, 2010 8:39 PM

For those who got mushy results here are some tips. Let the pudding cool down completely. It will thicken as it cools. I suppose you could use instant pudding mix and it would work just as well. Also cool the pie shell completely, put in the hot fudge layer in and put in the refrigerator to firm up before putting the bananas and pudding. Also if using Reddi-Whip as the topping, wait just before serving so it remains fluffy.

kinzieh

report Posted May. 23, 2010 6:31 PM

I will not be making this recipe again. The cook and serve pudding is not nearly sweet enough, and the pie was watery. I just didn't think it had much flavor.

debre611

report Posted Apr. 15, 2009 7:45 AM

I made this pie for Easter. Followed the directions exactly as written (even used whole milk for the pudding, we are a 2% milk drinking family). I don't know what happened. The fudge layer of the pie never firmed up. The whole pie turned to mush. I got the jar of fudge in the section where ice cream is sold. I will not be making this recipe again, unless someone can tell me why this happened.

WoodMNCo

report Posted Apr. 11, 2009 10:23 AM

Fast and easy. Could the whipped cream be sweetened?