Banana Chocolate Cream Pie

Name: Banana Chocolate Cream Pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

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

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

Directions

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.

Editor's Note: We do not recommend substituting sugar-free pudding mix in this recipe.

Nutrition Facts

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

Originally published as Banana Toffee Pie in Cooking for 2 Fall 2008

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chippee

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.