FROZEN BLACK BOTTOM BANANA PIE
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
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
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
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
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
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
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
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
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
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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BLACK-BOTTOM BANANA PIE RECIPE | MYRECIPES
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Servings 8Calories 453 per servingTotal Time 1 hr 35 mins
- Make crust: Preheat oven to 350ºF. In a medium bowl, combine all crust ingredients. Press onto bottom and up sides of a 9-inch pie plate. Bake for 10 minutes. Let cool on a wire rack.
- Make filling: Place sugar, cornstarch and salt in a large saucepan and whisk to combine. Whisk in milk. Place over medium-high heat and bring to a simmer, whisking constantly. Cook, continuing to whisk well, until mixture thickens, 3 to 4 minutes. Place yolks in a medium bowl and beat until just combined. Whisking constantly, slowly drizzle in 1 cup of milk mixture. Slowly add remaining milk mixture, whisking constantly. Whisk in rum extract.
- Pour mixture back into large saucepan and cook over medium heat, stirring constantly, until it just comes to a boil. Gently boil (reduce heat if it starts to boil vigorously) until custard is thick enough to coat the back of a spoon, about 2 minutes. Pour custard through a fine-mesh sieve into a large bowl and fold in bananas. Pour custard mixture into cooled crust. Cover with plastic wrap, lightly pressing wrap directly onto surface of custard. Let cool, then refrigerate until cold, at least 1 hour.
- Make topping: In a small, chilled bowl, beat heavy cream with sugar and rum extract until soft peaks form. Remove plastic wrap from top of custard and spoon whipped cream over, leaving a border. Sprinkle with chocolate shavings, if desired. Chill pie until ready to serve.
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