Choco-Banana Cream Pie – a delicious recipe with bittersweet chocolate, chocolate pudding, milk, bananas, heavy cream, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 450F.
2
Unroll crust into 9 inch pie pan and crimp edges; prick bottom with a fork and bake at 450F for 9-11 minutes.
3
Let cool.
4
Meanwhile, finely chop 1 ounce of chocolate; set aside for garnish.
5
Coarsely chop remaining 3 oz.
6
of chocolate and place in a nonstick saucepan along with pudding mixes.
7
Slowly stir in milk.
8
Cook over medium heat stirring constantly until the mixture reaches a full boil and is very thick.
9
Remove from heat and quickly stir in mashed bananas.
10
Pour into the cooled pie crust shell.
11
Cover filling directly with waxed paper to prevent skin from forming and refrigerate until set, 4 hours to overnight.
12
To serve pie, remove and discard waxed paper.
13
In a medium sized bowl, beat cream and confectioner's sugar until stiff and spread over pie filling and sprinkle with reserved finely chopped chocolate over whipped cream.
14
Garnish with additional banana slices, if desired.
1108
kcal
Calories
51
g
Fat
152
g
Carbs
14
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: 1 (9 inch) refrigerated pie crusts, 4 ounces bittersweet chocolate, 2 (3 1/2 ounce) packages chocolate pudding, cook and serve, not instant, 3 cups milk, and more.
Yes, Choco-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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