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Black-Bottom Banana Cream Pie

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Black-Bottom Banana Cream Pie
  • Prep 30 min
  • Total 4 hr 30 min
  • Ingredients 7
  • Servings 8
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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.
Updated Jan 8, 2010

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    To get a head start on whipping the cream, chill the bowl you plan to use in the refrigerator first.

Nutrition Information

390 Calories, 19g Total Fat, 5g Protein, 50g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
320mg
13%
Potassium
320mg
9%
Total Carbohydrate
50g
17%
Dietary Fiber
1g
6%
Sugars
29g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
2%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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