BLACK BOTTOM BANANA CREAM PIE
Enjoy layers of fudge, banana pudding and Cool Whip in this easy no-bake pie. Each bite is light, sweet and bursting with banana and chocolate flavors.
Provided by Stacie Vaughan
Categories Dessert
Time 4h50m
Number Of Ingredients 7
Steps:
- Microwave the chocolate, 2 tablespoons milk and butter in a medium-sized bowl on high for 1 to 1 ½ minutes, stirring 30 seconds. Stir until chocolate is completely melted.
- Spread melted chocolate evenly into the graham cracker pie crust. Refrigerate for 30 minutes or until chocolate is set.
- Prepare pudding according to package directions.
- Slice 1 to 2 bananas and arrange in one even layer on top of the chocolate.
- Spoon pudding into the crust, covering the bananas.
- Top with Cool Whip. Refrigerate 4 hours or until set.
- Serve topped with sliced bananas and chocolate shavings.
Nutrition Facts : Calories 312 kcal, Carbohydrate 47 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 9 mg, Sodium 214 mg, Fiber 3 g, Sugar 28 g, UnsaturatedFat 7 g, ServingSize 1 serving
BLACK BOTTOM BANANA CREAM PIE (RACHAELL RAY) RECIPE - (4.7/5)
Provided by Traceylu-2
Number Of Ingredients 14
Steps:
- 1.Using a food processor, mix the shortbread with a pinch salt; process in long pulses until finely ground and beginning to stick to the sides. Add the melted butter and pulse just until incorporated. Transfer the crumbs to a 9-inch pie plate and press evenly into the bottom and up the sides. Freeze the pie shell. 2.Place 2 oz. chocolate in a small bowl and set aside. In a heavy saucepan, whisk together the milk, granulated sugar, cornstarch and remaining salt. Whisk in the egg yolks over medium-high heat until the custard boils and is very thick, about 5 minutes. Remove from the heat, measure out 1/2 cup of the hot custard and add to the bowl of chocolate; let sit for a minute (the chocolate will melt by itself). Meanwhile, whisk the remaining 2 tbsp. (cold) butter into the custard in the saucepan. Stir in the rum and transfer the rum custard to a heatproof bowl. Refrigerate until well chilled, stirring occasionally, about 2 hours. 3.Meanwhile, stir the chocolate custard, then stir in 1 tbsp. cream and the vanilla. Remove the pie shell from the freezer and spread the chocolate custard across the bottom. Refrigerate to firm up. 4.Working over the pie shell, cut the bananas into 1/4-inch thick slices, letting them fall to cover the bottom. Spoon the rum custard over the bananas, smoothing the top. Refrigerate for 2 hours to set. 5.Whip the remaining cream with the confectioners' sugar until it forms soft peaks. Spread on top of the rum custard and refrigerate for at least 20 minutes or until serving time. 6. Just before serving, using a vegetable peeler, shave curls off the remaining 1 oz. chocolate onto the top of the pie.
EASY BANANA CREAM PIE
Being diabetic doesn't stop me from having "sweets". This pie is simply delicious.-Lila Case, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 7g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 284mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
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