CHOCOLATE BANANA CREAM PIE
Steps:
- Preheat the oven to 350 degrees.
- For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
- Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
- When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
- Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.
QUICK CHOCOLATE BANANA CREAM PIE
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 8 slices
Number Of Ingredients 5
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 NO-BAKE CHOCOLATE-BOTTOM BANANA PIE
Every layer of this no-bake pie is heavenly-starting and ending with chocolate. What's in between? Bananas and creamy vanilla pudding. See? Heavenly!
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 4.0504 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHOCOLATE BANANA PIE
This pie is actually better the second day. So the best plan would be to make it the day before you need it, and let it sit in the refrigerator overnight.
Provided by Jeannette Gartner
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time P1DT1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
- Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
- Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
- Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 60.5 g, Cholesterol 71.6 mg, Fat 36 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 15.6 g, Sodium 406.6 mg, Sugar 41.1 g
CRUSTLESS BANANA CREAM PIE
Make and share this Crustless Banana Cream Pie recipe from Food.com.
Provided by Audrey M
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat milk, sour cream & pudding mix until smooth (don't forget to add banana extract if you are using vanilla pudding).
- Place 1/3 layer of the banana slices in square baking dish or pie plate.
- Top with half of the pudding mixture.
- Repeat layers.
- Arrange the remaining bananas on top.
- Cover with whipped topping.
- Chill for 2 hours or so.
CREAMY CHOCOLATE-BANANA PIE
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 562 calories, Fat 30g fat (19g saturated fat), Cholesterol 159mg cholesterol, Sodium 201mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
VEGAN FROZEN BANANA-CHOCOLATE PIE
This vegan frozen banana chocolate pie is the best dessert you can serve your family and friends after a barbecue dinner. The vegan, gluten-free crust is moist and the banana filling is gooey and delicious. Serve with fresh fruit, vegan caramel, or both.
Provided by Aroma and Essence
Time 2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Prepare pie crust: Place almonds in the bowl of a food processor and process into an almond meal that still has some chunks; do not overprocess. Add dates and pulse until combined with almond meal. Pour water in, 1 tablespoon at a time, with the processor running, until dough sticks together. Mix in cocoa powder and salt.
- Spread almond crust mixture evenly in the bottom of a 10-inch springform cake pan. Place in the freezer while you prepare filling.
- Combine bananas, cocoa powder, cardamom, and salt in the food processor bowl; mix until combined and thick.
- Pour filling on top of the pie crust and sprinkle with chocolate chips. Return to the freezer for at least 2 hours or overnight before slicing and serving.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.8 g, Fat 11.1 g, Fiber 6.6 g, Protein 5.6 g, SaturatedFat 1.8 g, Sodium 47.7 mg, Sugar 23.9 g
EASY BANANA-CARAMEL-CHOCOLATE PUDDING PIE
An easy chocolate pudding pie with banana and caramel is bound to be good. But wait, there's more! It's also got pecan halves and a chocolate cookie pie crust. Oh. My.
Provided by My Food and Family
Categories Home
Time 3h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Dip one end of each nut half in melted chocolate. Place on waxed paper-covered baking sheet; refrigerate until firm.
- Meanwhile, beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. (Pudding will be thick.) Spoon 1-1/2 cups pudding into crust; top with banana slices. Gently stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie. Refrigerate 3 hours or until firm.
- Microwave caramels and remaining milk in small microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted and sauce is well blended. Cool slightly.
- Top pie with remaining COOL WHIP, nuts and caramel sauce just before serving.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 5 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CRUSTLESS BANANA-CHOCOLATE PIE
Make and share this Crustless Banana-Chocolate Pie recipe from Food.com.
Provided by jessica2
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Slice bananas into little chunks and distribute evenly onto the bottom of a pie plate.
- In a medium sauce pan, combine pudding and Jello mix with water; bring to a boil, stirring constantly with wire whisk until it boils pour over bananas and refrigerate at least 4 hours; then freeze for 2 hours.
- Serve with FREE whipped topping if desired.
Nutrition Facts : Calories 55.6, Fat 0.3, SaturatedFat 0.1, Sodium 256.9, Carbohydrate 12.1, Fiber 1.3, Sugar 3.7, Protein 1.9
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