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.

  • prep time 30 min
  • total time 4 hr 30 min
  • ingredients 7
  • servings 8

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
  • 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.
  • 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:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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