“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.” - by Jeannette Gartner
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9 inch pie pan with the pecan dough; bake at 350 degrees F (175 degrees C) for 15-20 minutes. 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 before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 573 cal
- 29%
- Fat
- 36 g
- 55%
- Carbs
- 60.5 g
- 20%
Based on a 2,000 calorie diet
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Reviews (30)
Rate This Recipe
"This is SO good I can't believe it doesn't have more ratings. Don't let all the 'steps' fool ya- it's really easy to make & it is wonderful!!!..." See more"
Brandi
"Yummy! Definately let it sit overnight. It really comes together on the 2nd day...." See more"
family of five
"Very good. The one suggestion I have is to definitely whip up half the whipped topping for your inside layers and wait to whip up the remainder for your top layer when you get ready to serve it. I mad..." See moree this a day ahead of time and the whipped topping was very running when I went to serve it."
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