Black-Bottom Banana Cream Pie

Black-Bottom Banana Cream Pie

6 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    4 h 30 m
Recipe by  JELL-O

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (6)

Rate This Recipe
ernesta
3

ernesta

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 double the layer of bananas since i used a 5 oz pudding (crust; chocolate; bananas; pudding; bananas; pudding; whip cream; crumbs). i never knew banana cream pie could be so easy AND delicious. i think next time, i'll make it easier by using store bought/ready made crust, tub frosting, pudding, and whip cream. but then again, will the taste be as delicious?

rusty
1

rusty

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

jami1026
1

jami1026

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 and folded in 1 cup Cool Whip as per the Nilla Wafers recipe. I definitely should have preserved the bananas beforehand because it definitely didn't take long before they got brown. Still delicious though. This will be a staple dessert in my house!!!

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