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Banana Chocolate Cream Pie Recipe
Banana Chocolate Cream Pie Recipe photo by Taste of Home
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Banana Chocolate Cream Pie Recipe

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English toffee bits add a buttery crunch to this cool and creamy layered pie created by our Test Kitchen.
TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling
MAKES: 4 servings

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

Nutritional Facts

1 piece: 339 calories, 16g fat (8g saturated fat), 14mg cholesterol, 416mg sodium, 47g carbohydrate (27g sugars, 1g fiber), 3g protein.

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Editor's Note: We do not recommend substituting sugar-free pudding mix in this recipe.
Originally published as Banana Chocolate Cream Pie in Cooking for 2 Fall 2008, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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chippee User ID: 4000384 137275
Reviewed Apr. 17, 2009

"i just made a banana chocolate cream pie. i used one pkg. regular pudding and one pkg, sugar free. why are you suggesting not using sugar free pudding."

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