Black-Bottom Banana Cream Pie – a delicious recipe with butter, vanilla wafers, sugar, Chocolate, bananas, cold milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt 1/4 cup (4 Tbsp.)
2
of the butter; place in medium bowl.
3
Add wafer crumbs and sugar; mix well.
4
Remove 2 Tbsp.
5
of the crumb mixture; set aside for later use.
6
Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
7
Microwave chocolate and remaining 2 Tbsp.
8
butter in microwaveable bowl on HIGH 1 min.
9
or until butter is melted; stir until chocolate is completely melted.
10
Drizzle evenly onto bottom of crust; top with bananas.
11
Set aside.
12
Prepare dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas.
13
Refrigerate at least 4 hours or up to 24 hours.
14
Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp.
15
crumb mixture.
16
Store leftover pie in refrigerator.
2456
kcal
Calories
33
g
Fat
138
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 Tbsp. butter, divided, 25 vanilla wafers, finely crushed (about 1-1/4 cups crumbs), 2 Tbsp. sugar, 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, and more.
Yes, Black-Bottom Banana Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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