BANANA CHOCOLATE CREAM PIE

Banana Chocolate Cream Pie image

English toffee bits add a buttery crunch to this cool and creamy layered pie created by our Test Kitchen.

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 sheet refrigerated pie pastry
3/4 cup plus 2 tablespoons 2% milk
1/3 cup instant chocolate pudding mix
1/4 cup English toffee bits or almond brickle chips
1 small ripe banana, sliced
3/4 cup whipped topping

Steps:

Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Sprinkle toffee bits over crust; layer with banana and pudding. Spread with whipped topping. Refrigerate for at least 1 hour before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 339 calories, Fat 16g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 416mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.