Black Bottom Banana Cream Pie

I wanted something different for Easter dessert. The bananas in the produce section at my local supermarket caught my attention. The end result was a very festive Black Bottom Banana Cream Pie!
Black Bottom Banana Cream Pie
I wanted something different for Easter dessert. The bananas in the produce section at my local supermarket caught my attention. The end result was a very festive Black Bottom Banana Cream Pie!
Cooking Instructions
- 1
Bake refrigerated pie crust as directed. Remove from oven and sprinkle bottom of the crust with chocolate chips. Let set for about 5 minutes. Test to see if chips are melting, then use back of a teaspoon to spread chocolate evenly over crust. Allow crust to cool completely.
- 2
To make pudding, stir mix into milk in medium saucepan. Bring to boil on medium heat, stirring constantly. Remove from heat, stir in butter and optional banana flavoring and allow to cool for at least 20 minutes.
- 3
Place banana slices evenly on top of chocolate. Pour pudding over bananas and smooth out the top.
Cover lightly with tin foil and chill in refrigerator at least 4 hours or overnight. - 4
Spread whipped topping on top of pie. Sprinkle almonds on top of whipped topping.
- 5
Note: If you want a more intense banana flavor, stir 1/2 teaspoon banana flavoring with the butter into the cooked pudding.
- 6
Note: To toast nuts heat oven to 350 degrees. Put nuts in a rimmed cookie sheet or smaller size pan if you have one. Bake 5 to 8 minutes. Watch carefully as oven temps vary and nuts burn quickly.
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