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Banana Chocolate Cream Pie

 Banana Chocolate Cream Pie
English toffee bits add a buttery crunch to this cool and creamy layered pie created by our Test Kitchen.
4 ServingsPrep: 15 min. Bake: 15 min. + chilling


  • 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


  • 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. Yield: 4 servings.
Editor's Note: We do not recommend substituting sugar-free pudding mix in this recipe.
Nutritional Facts: 1 piece equals 339 calories, 16 g fat (8 g saturated fat), 14 mg cholesterol, 416 mg sodium,

2 of 2

Banana Chocolate Cream Pie (continued)

Nutritional Facts: 47 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.