CHOCOLATE BANANA PIE
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.
Provided by Jeannette Gartner
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time P1DT1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). 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 or overnight before serving.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 60.5 g, Cholesterol 71.6 mg, Fat 36 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 15.6 g, Sodium 406.6 mg, Sugar 41.1 g
CHOCOLATE BANANA CREAM PIE
Steps:
- Preheat the oven to 350 degrees.
- For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
- Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
- When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
- Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.
QUICK CHOCOLATE BANANA CREAM PIE
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 8 slices
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.
- Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately.
CHOCOLATE BANANA CREAM PIE
My husband loves banana cream pie, and I like chocolate, so I combined the two. It's our favorite dessert, which means I get a lot of practice making it!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. , Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir. , Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.
Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 225mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
RICH CHOCOLATE BANANA PIE
Very Rich! Tweaked from a Hersey's recipe! Make 2 pies or one and scoop the rest into bowls or use for a trifle.
Provided by Rita1652
Categories Pie
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place banana slices in bottom of cooled baked pie shell.
- Stir together sugar, cornstarch and salt in 2 quart Pyrex measuring cup.
- Combine egg yolks and milk add to dry ingredients.
- Cook in micro, whisking occasionally, until mixture comes to a boil and thickens.
- Microwave for 1 minute more.
- Remove from micro, whisk pie mixture smooth.
- Whisk in butter and vanilla.
- Add 2 cups chocolate chips, stir until chips are melted and mixture is well blended.
- Pour into prepared pie shell over bananas.
- Cool.
- Meanwhile whip whipping cream and pudding for 1-2 minutes at medium speed.
- Spread on top of chocolate filling.
- Refrigerate covered several hours or overnight.
Nutrition Facts : Calories 822.2, Fat 53.3, SaturatedFat 29.2, Cholesterol 196.4, Sodium 611.8, Carbohydrate 84.2, Fiber 3.3, Sugar 51.7, Protein 8.8
CREAMY BANANA-CHOCOLATE PIE
Melted chocolate, fresh bananas and creamy vanilla pudding are layered in a graham cracker crust and chilled for a scrumptious pie.
Provided by My Food and Family
Categories Home
Time 4h50m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Microwave chocolate, 2 Tbsp. milk and butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 30 min.; cover with bananas.
- Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Let stand 1 min. Stir in 1-1/2 cups COOL WHIP. Spoon over bananas.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE COVERED BANANA PIE
This is a wonderful after-dinner dessert with coffee.
Provided by Debbie Rowe
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Combine crushed cookie crumbs, pecans, and butter or margarine. Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool.
- Combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan. Stir over low heat until melted. Pour over cooled crust. Chill for 1 hour.
- Arrange banana slices over chilled chocolate layer.
- Prepare pudding mix as directed on box except use only 3 cups of milk. Fold in nondairy whipped topping and remaining marshmallows. Pour pudding mixture over bananas. Grate chocolate bar over the top. Chill for 2 to 3 hours before serving.
Nutrition Facts : Calories 1031.9 calories, Carbohydrate 140 g, Cholesterol 51.7 mg, Fat 52.7 g, Fiber 5.5 g, Protein 10.7 g, SaturatedFat 25.6 g, Sodium 751.6 mg, Sugar 72.8 g
CHOCOLATE CHIP BANANA CREAM PIE
This rich treat is a hit every time I serve it. The chilled filling, brimming with bananas, is refreshing, and the cookie crust provides a chocolaty crunch. -Taylor Carroll, Parkesburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut cookie dough in half widthwise. Let 1 portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and 1 teaspoon vanilla., Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 481 calories, Fat 30g fat (17g saturated fat), Cholesterol 182mg cholesterol, Sodium 205mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY NO-BAKE CHOCOLATE-BOTTOM BANANA PIE
Every layer of this no-bake pie is heavenly-starting and ending with chocolate. What's in between? Bananas and creamy vanilla pudding. See? Heavenly!
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Microwave chocolate and 1-1/2 cups COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Reserve 2 Tbsp. chocolate sauce; pour remaining mixture into crust. Refrigerate until ready to use.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP.
- Slice banana; place evenly over chocolate layer in crust. Cover with pudding mixture. Drizzle reserved chocolate sauce over pie; top with nuts. Refrigerate 2 hours.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 4.0504 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
BANANA CHOCOLATE CHOCOLATE CHIP PIE
Make and share this Banana Chocolate Chocolate Chip PIe recipe from Food.com.
Provided by Tomorrow Never Knows
Categories Pie
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs well.
- Add flour, cocoa powder, and sugars and mix until well blended.
- Stir in the melted butter.
- Stir in the mashed banana and chocolate chips.
- Pour into unbaked pie shell, and bake at 325 degrees for 55-65 minutes until puffy and golden brown.
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