Black-Bottom Banana Cream Pie

Black-Bottom Banana Cream Pie

6

"Your friends and family will seriously go bananas over this spectacular tasting pie. This dessert is so creamy and luscious, even if you tell them how easy it was, they wouldn't believe you."

Ingredients

4 h 30 m {{adjustedServings}} servings
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Original recipe yields 8 servings

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Directions

  • Prep

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  1. Melt 1/4 cup (4 Tbsp.) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
  2. Microwave chocolate and remaining 2 Tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.
  3. Prepare dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.
Tips & Tricks

Footnotes

  • Size It Up
  • Enjoy a serving of this indulgent pie on occasion.
  • Great Substitute
  • Prepare as directed, using COOL WHIP French Vanilla Whipped Topping.
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Reviews

6
  1. 8 Ratings

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i've been searching for nilla wafers everywhere, so i can follow the recipe to a t. but to no avail, i used eggnog cookies. i baked the crust at 350 for 15 minutes - just a preference - and do...

My wife made this pie and it was delicious, "BUT" she used Hershey's chocolate semi-sweet as is called for but it was very hard after cooling

So tasty! I used the ready-made Nilla Wafers crust. Much easier than crushing all those cookies. I also doubled the filling by using 2.5 cups of milk with both vanilla and banana pudding mix ...