Banana Chocolate Cream Pie Recipe

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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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1
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English toffee bits add a buttery crunch to this cool and creamy layered pie created by our Test Kitchen.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + chilling

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. 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

Nutritional Facts

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

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  • 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
  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

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MY REVIEW
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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