Frozen Black Bottom Banana Pie Recipes

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FROZEN BLACK BOTTOM BANANA PIE



Frozen Black Bottom Banana Pie image

Hot fudge topping, banana slices and a creamy banana pudding mixture are layered in a chocolate sandwich cookie crust then frozen for a decadent pie.

Provided by My Food and Family

Categories     Recipes

Time 6h30m

Yield Makes 8 servings.

Number Of Ingredients 6

1/3 cup hot fudge ice cream topping
1 chocolate cookie crumb crust (6 oz.)
1 large banana, sliced
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Banana Cream Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Spread dessert topping onto bottom of pie crust; top with banana slices.
  • Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened. Gently stir in whipped topping. Spread over banana slices.
  • Freeze 6 hours or overnight, covering with plastic wrap after 2 hours. Let stand at room temperature 15 min. or until pie can be cut easily before serving. Store leftover pie in freezer.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BLACK BOTTOM-BANANA CREAM PIE



Black Bottom-Banana Cream Pie image

Classic diner cream pie meets state fair midway treat, and a star is born. It's like a chocolate-dipped banana, only with a crust instead of a stick.

Provided by My Food and Family

Categories     Pie

Time 4h15m

Yield 8 servings

Number Of Ingredients 8

6 Tbsp. butter or margarine, divided
38 vanilla wafers, finely crushed (about 1-1/4 cups)
2 Tbsp. sugar
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into pieces
2 large bananas, sliced
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Melt 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 2 Tbsp. crumb mixture for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
  • Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
  • Beat pudding mix and milk with whisk 2 min.; pour over bananas. Refrigerate 4 hours.
  • Top pie with COOL WHIP and reserved crumb mixture just before serving.

Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

FROZEN BANANA SPLIT PIE



Frozen Banana Split Pie image

This dessert is special enough to make hamburgers and fries a meal to remember! It's so tall and pretty and just like eating a frozen banana split. Make it ahead to save time. -Joy Collins, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 10

3 tablespoons chocolate hard-shell ice cream topping
1 graham cracker crust (9 inches)
2 medium bananas, sliced
1/2 teaspoon lemon juice
1/2 cup pineapple ice cream topping
1 quart strawberry ice cream, softened
2 cups whipped topping
1/2 cup chopped walnuts, toasted
Chocolate syrup
8 maraschino cherries with stems

Steps:

  • Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm. , Meanwhile, place bananas in a small bowl; toss with lemon juice. Arrange bananas over chocolate topping. Layer with pineapple topping, ice cream, whipped topping and walnuts. , Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Garnish with chocolate syrup and cherries.

Nutrition Facts : Calories 459 calories, Fat 22g fat (9g saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 64g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

SCRUMPTIOUS BLACK-BOTTOM BANANA CREAM PIE



Scrumptious Black-Bottom Banana Cream Pie image

This is my husband's favorite dessert! It sounds like a lengthy process, but is easy to make and very yummy! I use a store purchased chocolate pie crust most of the time, but have the ingredients for the crust in case you want to home make it.

Provided by Cook4_6

Categories     Dessert

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup unsalted butter
3 ounces semisweet chocolate, chopped
1 1/2 cups chocolate wafer cookies
1 1/2 cups half-and-half
1/2 cup sugar
2 large eggs
1 large egg yolk
2 tablespoons flour
2 teaspoons vanilla extract
1/2 cup whipping cream
1 tablespoon unsalted butter
4 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla extract
4 bananas, ripe

Steps:

  • For pastry cream:.
  • Bring half and half to simmer in heavy medium saucepan.
  • Whisk sugar, eggs, yolk and flour in medium bowl to blend.
  • Gradually whisk in hot half and half.
  • Transfer to saucepan.
  • Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes.
  • Boil 1 minute.
  • Pour into medium bowl.
  • Stir in vanilla.
  • Press plastic wrap onto surface of pastry cream. Cover; chill until cold about 4 hours. Can be made 1 day ahead and kept chilled.
  • For crust:.
  • Butter 9-inch diameter glass pie dish.
  • Stir butter and chocolate in heavy small saucepan over low heat until smooth.
  • Mix in cookie crumbs.
  • Press into bottom and sides of pie dish.
  • Chill 30 minutes, or until firm.
  • To make ganache:.
  • Heat cream and butter in medium saucepan over medium heat until mixture is hot, but do not boil.
  • Remove from heat; add chocolate and vanilla.
  • Whisk until smooth.
  • Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust.
  • Chill crust until ganache is firm, about 30 minutes.
  • To complete pie:.
  • Thinly slice 3 bananas and arrange them over the chocolate ganache.
  • Whisk vanilla pastry cream until smooth.
  • Spread pastry cream evenly over bananas.
  • Drizzle reserved ganache over top; draw toothpick through cream and drizzle to marbelize.
  • Refrigerate until pastry cream is set; about 3 hours. (Can be made 1 day ahead and kept refrigerated).
  • Garish pie with banana slices and French Vanilla Cool Whip piped on with a star tip.

Nutrition Facts : Calories 577, Fat 41.6, SaturatedFat 24.4, Cholesterol 151, Sodium 173, Carbohydrate 52.8, Fiber 6.4, Sugar 26.5, Protein 9.1

BLACK BOTTOM BANANA CREAM PIE...LIGHT VERSION



Black Bottom Banana Cream Pie...light Version image

This is a really great pie that has become a Thanksgiving regular. Recipe is from Cooking Light Nov 1998. I am lazy so I use a purchased pie crust and then just make the fillings. Time does not include 4 hours chill time.

Provided by Simply Chris

Categories     Pie

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 (9 inch) pastry crust
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
1 dash salt
1 1/3 cups 1% low-fat milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or 1 tablespoon butter
2 teaspoons vanilla extract
2 ounces block-style fat free cream cheese, softened
2 cups sliced ripe bananas (about 2 large bananas)
1 1/2 cups frozen fat-free whipped topping, thawed
chocolate curls (optional)

Steps:

  • Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.
  • Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
  • Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
  • Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

Nutrition Facts : Calories 297.9, Fat 12.8, SaturatedFat 4.1, Cholesterol 55.5, Sodium 301.4, Carbohydrate 41.7, Fiber 2.9, Sugar 22.7, Protein 6.5

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