Creamy No Bake Chocolate Bottom Banana Pie Recipes

QUICK CHOCOLATE BANANA CREAM PIE

Steps:

• Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.
• Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately.

CREAMY CHOCOLATE-BANANA PIE

Steps:

• On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.

SIMPLE NO BAKE BANANA CREAM PIE

Steps:

• Line banana slices on the bottom of the graham crust.
• In a large bowl mix the milk and pudding mix until well blended. Then add one cup of the whipped topping (save the other half for later) and stir.
• Pour mixture over the bananas and refrigerate about 3 hours or until set.
• When ready to serve, cover with the remaining whipped topping and drizzle over caramel.

CHOCOLATE BANANA CREAM PIE

Steps:

• Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
• Arrange banana slices over chocolate.
• Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.
• Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

CREAMY NO-BAKE CHOCOLATE-BOTTOM BANANA PIE

Steps:

• Microwave chocolate and 1-1/2 cups COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Reserve 2 Tbsp. chocolate sauce; pour remaining mixture into crust. Refrigerate until ready to use.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP.
• Slice banana; place evenly over chocolate layer in crust. Cover with pudding mixture. Drizzle reserved chocolate sauce over pie; top with nuts. Refrigerate 2 hours.

SO EASY BANANA CARAMEL CREAM PIE (NO BAKE)

Steps:

• Layer the banana slices evenly over the bottom of the prepared crust.
• Drizzle the caramel topping over the bananas.
• Beat the whipping cream with sugar and vanilla until very stiff.
• Spread over the banana slices, swirling to make a decorative pattern.
• Sprinkle the chopped Skor pieces on top or around the edges of the whipping cream.
• Chill for a minimum of 1 hour before serving.
• Delicious!

NO-BAKE BANANA PUDDING PIE

Steps:

• Whisk milk and pudding mix together for 2 minutes. Let sit until soft-set, about 5 minutes. Stir in cream cheese until creamy.
• Layer 1/4 of the banana slices over the bottom of each pie crust. Spread 1/4 of the pudding mix into each pie. Layer pies with remaining bananas and spread remaining pudding mix over top. Refrigerate until firm, about 30 minutes.
• Remove from the refrigerator and top pies with whipped topping.