Black Bottom Banana Cream Pie

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

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!

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Ingredients

1 hr 30 min
6-8 servings
  1. 1refrigerated pie crust, baked as directed
  2. 1/4 cupsemi-sweet chocolate chips
  3. 2ripe bananas, sliced
  4. 1 (4.6 ounce)package vanilla cook-and-serve pudding mix
  5. 3 cupsmilk
  6. 1 tablespoonbutter at room temperature
  7. 1/2 teaspoonbanana flavoring (optional)
  8. 1 (8 ounce)container whipped topping, thawed (You may use whipping cream if desired)
  9. 1/4 cupsliced almonds, toasted

Cooking Instructions

1 hr 30 min
  1. 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. 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. 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. 4

    Spread whipped topping on top of pie. Sprinkle almonds on top of whipped topping.

  5. 5

    Note: If you want a more intense banana flavor, stir 1/2 teaspoon banana flavoring with the butter into the cooked pudding.

  6. 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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Adam Janowski
Adam Janowski @polishkitchen
on
Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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