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.

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Servings 8

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( 11 ) Ratings

11 Ratings

5 Stars 64%

4 Stars 18%

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1 Stars 18%

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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

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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

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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;