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:
- Heat oven to 350ºF.
- Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake 8-10 minutes or until light golden brown. Cool completely.
- Arrange banana slices over bottom of pie crust. Combine all remaining filling ingredients except whipped cream in bowl. Beat at medium speed, scraping bowl occasionally, until mixture is smooth and thickened. Reserve 1/4 cup filling mixture.
- Pour remaining filling mixture over bananas in pie crust. Carefully spread 1 cup whipped cream over pie. Drop reserved pudding mixture by teaspoonfuls over whipped cream. Gently swirl pudding into whipped cream using spatula or knife. Refrigerate at least 1 hour.
- Garnish pie with additional whipped cream, banana slices and chocolate curls at serving time, if desired. Store refrigerated.
Nutrition Facts : Calories 370 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 610 milligrams, Carbohydrate 58 grams, Fiber 1 grams, Sugar grams, Protein 5 grams
WHITE CHOCOLATE BANANA CREAM PIE
This recipe is from Classic Home Desserts - and they got it from the Buckhead Diner in Atlanta, GA. Prep time includes time to chill the dough.
Provided by The Giggle Box
Categories Tarts
Time 2h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- To make the sugar dough: Combine the butter and sugar in a food processor until just blended (or cut the ingredients together with a pastry blender).
- Add the egg pulsing or tossing to combine.
- Add the flour and mix until it is just incorporated, no longer.
- Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap or wax paper and chill for at least 30 minutes.
- Preheat the oven to 350°F, place the oven rack in the lower third of the oven.
- Roll out the dough on a floured surface until it is about 1/8 inch thick.
- Gently fit it, without stretching, into a buttered 10-inch Tart pan (preferably with a removable bottom and fluted sides).
- If you do not have a tart pan, you can use 10 inch or deep 9 1/2 inch pie pan.
- Trim off the excess dough, leaving a 3/4 inch overhang.
- Tuck in the overhanging dough, pressing the edges of the crust against the sides of the pan and forming a high, fluted border.
- Line the dough with a sheet of buttered foil (buttered side down) and weigh down with weights or beans.
- Bake the shell until the sides are set, about 12 minutes.
- Carefully remove the weights and foil and gently prick dough all over with a fork.
- Continue to bake until pale gold and baked through, about 5 minutes.
- Cool the pie shell completely on a wire rack.
- Making the White Pastry Cream: Bring the milk and vanilla bean to a boil.
- Meanwhile, whisk the egg yolks and sugar in a bowl until pale and light, about 1 1/2 minutes.
- Whisk in the cornstarch until smooth.
- Remove the saucepan from the heat, and whisk 1/4 cup of the hot milk into the egg yolk mixture.
- Repeat once or twice.
- Scrape the warmed egg yolk mixture into the saucepan with the remaining milk and return to a boil, whisking the entire time, boil for one minute.
- Remove the pastry cream from the heat, and whisk in the butter and white chocolate until smooth.
- Strain the custard into a clean bowl.
- Place a sheet of wax paper or plastic wrap directly on the surface of the cream and refrigerate until cooled.
- Shortly before serving time, whip the cream until nearly stiff.
- Thinly slice the bananas and toss with the lemon juice.
- Fold the bananas and the liquers into the chilled pastry cream and gently fold in the whipped cream until blended.
- Fill the cooled pie shell with the filling.
- Gently scatter the chocolate curls over the filling, covering the tart completely.
- Very lightly dust the chocolate curls with cocoa powder and serve.
- To make the chocolate curls: Melt the white chocolate in a double broiler until smooth.
- Pour the chocolate onto a marble slab or the back of a smooth baking sheet.
- With a spatula, spread out the chocolate into an even 1/8 thick layer.
- Set aside to cool to room temperature.
- Push a chef's knife blade away from you through a 4 inch width of chocolate, forming a loose curl.
- Continue to form chocolate curls with the remaining chocolate.
- With a large spatula, very gently transfer the curls to a baking sheet and refrigerate until needed.
WHITE CHOCOLATE-BANANA CREAM PIE
Sure, you've heard of black-bottom pie. But its lesser-known cousin-made with white chocolate-is perfectly luscious in this banana cream pie.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
- Beat pudding mix, milk and vanilla with whisk 2 min.; pour over bananas in crust.
- Refrigerate 4 hours or until firm. Top with COOL WHIP just before serving.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 15 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CREAMY CHOCOLATE-BANANA PIE
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.
Nutrition Facts : Calories 562 calories, Fat 30g fat (19g saturated fat), Cholesterol 159mg cholesterol, Sodium 201mg sodium, Carbohydrate 61g carbohydrate (33g sugars, Fiber 3g fiber), Protein 11g protein.
PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE
Meet a mouth watering sensation with our Peanut Butter-Chocolate Banana Cream Pie. This Peanut-Butter Chocolate Banana Cream Pie is one not to be missed.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
- Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
- Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHOCOLATE COCONUT BANANA CREAM PIE
Make and share this Chocolate Coconut Banana Cream Pie recipe from Food.com.
Provided by OceanIvy
Categories Pie
Time 12m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Bake the pie crust as needed and let it cool.
- In medium microwavable bowl, heat chocolate, 1 tablespoon milk and butter on high for 1 to 1-1/2 minutes.
- Stir every 30 seconds until chocolate has completely melted.
- Spread evenly in pie crust.
- Arrange the banana slices over the chocolate.
- Pour 1 1/2 cups milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes.
- Stir in 1 1/2 cups coconut.
- Spoon mixture over banana.
- Spread whipped topping over and sprinkle with the toasted coconut.
- Refrigerate for 4 hours or until set.
Nutrition Facts : Calories 2918.3, Fat 175.8, SaturatedFat 116.8, Cholesterol 83.9, Sodium 2923.3, Carbohydrate 335.7, Fiber 23.1, Sugar 213.1, Protein 33.5
CHOCOLATE BANANA CREAM PIE
A creamy layered pie; the layers include chocolate, bananas, and vanilla pudding with coconut. Easy, and very yummy.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
- Arrange banana slices over chocolate.
- Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.
- Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.
Nutrition Facts : Calories 373.1 calories, Carbohydrate 46.7 g, Cholesterol 7.6 mg, Fat 20 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 12.2 g, Sodium 400.2 mg, Sugar 28.2 g
CHOCOLATE BANANA PUDDING PIE
Make and share this Chocolate Banana Pudding Pie recipe from Food.com.
Provided by Chicopee
Categories Dessert
Time 5h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Microwave semi sweet chocolate,milk and margarine in medium bowl on high 1-2 minutes,stirring every 30seconds.
- Spread evenly in pie shell.
- Refrigerate 30 minutes or until firm.
- Arrange banana slices over chocolate.
- Pour milk into lg. bowl.
- Add pudding mixes.
- Beat with whisk 1 minute.
- Let stand 5 minutes.
- Spoon pudding mixture over bananas.
- Spread whipped topping on top.
- Refrigerate at least 4hrs or until set.
CHOCOLATE COOKIE CRUST BANANA CREAM PIE
Steps:
- Make the crust:
- Preheat oven to 350 degrees F.
- Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake crust 10 to 12 minutes. Cool completely.
- For filling:
- Heat the milk over medium heat until warmed, but not boiling. Beat the yolks in a large bowl. Slowly whisk the warm milk into the yolks and add the vanilla. Whisk sugar, cornstarch, and salt together in heavy medium saucepan. Over medium heat, gradually whisk in the egg, milk, and vanilla mixture to the dry ingredients until custard thickens and you can see the tracks from the whisk in the bottom of the pan, about 6 minutes. Remove from heat. Transfer custard to large bowl and fold in bananas; cover bowl with plastic wrap and cool custard completely in refrigerator, about 1 1/2 hours.
- When custard has chilled, make topping by whipping cream with sugar and vanilla in a mixer at high speed until soft peaks form. Fold in most of the remaining chocolate cookie crumbs, reserving a few for garnish.
- Stir custard to loosen, if necessary. Spread over bottom of prepared crust. Top with whipped cream mixture. Refrigerate until ready to serve. Scatter remaining chocolate crumbs over top just before serving.
BANANA CREAM PIE WITH CHOCOLATE LINING
From Didi Emmons' Vegetarian Planet. This pie features a custardy homemade filling that is surprisingly easy to make. Definitely worth the effort over store bought pudding. The chocolate adds a special kick. Plan ahead, this needs to cool for a few hours!
Provided by sofie-a-toast
Categories Pie
Time 30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F Combine the graham cracker crumbs with the butter and brown sugar in a bowl and stir well. Press into a 10-inch pie plate and pat evenly along bottom and sides. Bake the crust for 8-10 minutes. Let cool.
- Melt the chocolate and 2 T cream together (I use the microwave). Whisk together until smooth. Spoon onto the bottom of the crust and let cool at least 15 minutes.
- Meanwhile, make the filling: Heat the milk in a heavy-bottomed saucepan. When the milk is just about to boil, take it off the heat. In a med. bowl, whisk together the sugar, eggs and flour. Slowly add the hot milk to the bowl, whisking constantly. Then, transfer the mixture back to the saucepan and bring to a boil, whisking constantly. Continue whisking for 3 minutes or until thick. Take the pan off the heat and add a pinch of salt, vanilla and almond extract. Let cool for 20 minutes.
- Slice the bananas and toss with lemon juice. Lay half the banana slices on the chocolate-lined crust. Pour the filling over and top with the rest of the banana. Chill the pie for at least 2 hours. Serve topped with whipped cream (made by mixing the vanilla/whisky, sugar and cream till stiff peaks form).
CREAM PIE (CHOCOLATE, COCONUT, AND BANANA VARIATIONS)
Hands down, the BEST cream pie recipe I've ever tasted! It was passed down from my mom, who got it from a neighbour while living briefly in Los Angeles way back in 1969. The chocolate variation has been the universal birthday 'cake' in my family for almost as long as I can remember. I've adapted it to be more microwave friendly and even less time-consuming than the original. (Cooking time is cooling time) In case you don't have a microwave or just want to try this on the stovetop, see my cousin CrystalB's Recipe#108268 for the method.
Provided by Swan Valley Tammi
Categories Pie
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a microwavable bowl, mix sugar, flour, and salt.
- In a separate bowl, whisk milk and eggs or egg whites. Add to dry ingredients.
- Microwave for two minutes and stir.
- Return to microwave for one minute intervals, stirring in between, until custard starts to cook. (3 or 4 more minutes. I generally quit cooking after a 1-inch ring of cooked custard forms around the edge of the bowl.).
- Remove from microwave and add margarine and vanilla.
- Cool slightly and pour into pie crust. Cover with wax paper and refrigerate 2 hours before serving.
- *Chocolate Cream Pie: Add 1/2 cup semi-sweet chocolate chips with margarine and vanilla and mix until chips are completely melted. Pour into crust.
- *Banana Cream Pie: Slice 2 or 3 bananas into bottom of pie crust before pouring pie filling over top.
- *Coconut Cream Pie: Add 1/2 cup coconut with margarine and vanilla and pour into pie crust.
- Serve with whipping cream and garnishes of your choice.
CHOCOLATE-BANANA CREAM PIE
Wow 'em with a Chocolate-Banana Cream Pie that only takes 20 minutes to make-but emerges from the refrigerator looking like a bake-shop window centerpiece.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Mix pudding mix and milk in medium saucepan. Bring to full rolling boil on medium heat, stirring constantly.
- Slice 1-1/2 bananas; spread onto bottom of crust. Cover with pudding.
- Refrigerate 4 hours. Spread COOL WHIP over pie just before serving. Slice remaining banana; arrange over pie.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE BANANA CREAM PIE
Chocolate Banana Cream pie is pretty much one of the best things that ever happened! It's a mashup of banana cream pie, cheesecake, and chocolate pudding all in one luscious dessert! You want this in your life, and it's so easy you can have it with very little effort!
Provided by Amy
Categories Cheesecake Dessert no bake Pie
Time 2h20m
Number Of Ingredients 9
Steps:
- Whip heavy cream and a Tablespoon of powdered sugar until stiff peaks form. Set aside.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in half of the whipped cream. Spread in the bottom of pie crust.
- Slice bananas and set over cream cheese layer.
- Whisk chocolate pudding mix and milk until smooth. Spread pudding over bananas. Chill for 5 minutes.
- Spread remaining whipped cream over pudding. Sprinkle chocolate curls over whipped cream if desired.
- Let chill for an hour or two. Cut and serve!
Nutrition Facts : Calories 392 kcal, Carbohydrate 43 g, Protein 5 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 436 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
CHOCOLATE-BANANA ICE CREAM PIE
Provided by Food Network Kitchen
Time 5h10m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
- Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.
- Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.
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.
CHOCOLATE BANANA CREAM PIE
Steps:
- 1.To prepare the crust: Lightly dust a 9-inch-diameter glass pie dish with cocoa powder or confectioners' sugar. Melt the butter and chocolate together in a heavy small saucepan over very low heat. Pulse the cookies and sugar in a food processor until the mixture resembles coarse sand. Pulse in the melted chocolate-butter mixture until evenly moistened. Press the crumb mixture evenly into the bottom and up the sides of the dish. Freeze until firm, about 30 minutes.
- 2.Peel and halve each banana, slice each in half lengthwise. Arrange the bananas cut-side down in concentric circles, on the crust.
- 3.To prepare the custard: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Vigorously whisk in the yolks, and both milks until smooth. Add the vanilla seeds and pod to the pot. Cook over medium heat, stirring constantly, until mixture starts to thicken and simmer, and reaches about 160 degrees F, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from heat, remove the vanilla pod and pour or spread the custard evenly over the bananas. Chill for 2 hours and up to overnight.
- 4. To prepare the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until just stiff peaks form. Gently fold in the sour cream, then spoon onto pie to cover the custard. Serve immediately or chill for up to 4 hours.
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.
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THE BEST HOMEMADE CHOCOLATE BANANA PUDDING PIE RECIPE ...
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5/5 (4)Category DessertCuisine AmericanTotal Time 4 hrs 20 mins
- In a small saucepan, combine 1 tablespoon of cornstarch, 2 tablespoons sugar, cocoa, and a dash of salt. Gradually whisk in 1/3 cup of milk, whisking until smooth. Cook for about 2 minutes over medium-low heat, stirring constantly.
- Stir in the chocolate chips and bring to a boil over medium heat. Reduce heat to low and cook for 1 minute, stirring constantly, until thickened. Spread chocolate mixture into the bottom of the cooled crust.
BANANA AND CHOCOLATE CREAM PIE PARFAITS - FOOD & WINE
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5/5 (1)Category BananaServings 6Total Time 1 hr 45 mins
- In a small bowl, whisk the cornstarch with 1/2 cup of water. In a medium saucepan, combine the sugar, corn syrup and salt with 1 1/2 cups of water and bring to a boil. Whisk in the cocoa powder, then whisk in the cornstarch slurry and cook until thick, about 1 minute. Remove from the heat and whisk in the chocolate and butter until smooth. Scrape the pudding into a bowl and press a piece of plastic wrap directly on the surface. Let cool, then refrigerate until chilled, about 1 hour.
- In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.
- In a large bowl, using a hand mixer, beat the cream with the sugar, mashed banana and vanilla seeds to stiff peaks.
BANANA CHOCOLATE PIE - RICARDO CUISINE
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DOUBLE-CHOCOLATE BANANA CREAM PIE – CHOCOLATE RECIPES
From womansday.com
Servings 10Total Time 4 hrs 30 minsCategory Dinner Party, Feed a Crowd, DessertPublished 2012-04-21
- Add the butter and pulse to combine. Press the crumb mixture into the bottom and up the sides of a 9-in. pie plate.
BANANA CREAM PIE RECIPE - JOYCE WHITE | FOOD & WINE
From foodandwine.com
5/5 Total Time 6 hrs 30 minsServings 1Published 2013-12-07
- In a food processor, pulse the flour, confectioners' sugar and salt. Add the butter; pulse until the mixture resembles small peas. In a bowl, combine the heavy cream and vinegar; pour over the crumbs and pulse until moistened. On a floured surface, knead the pastry 2 or 3 times, just until it comes together. Shape into a disk, wrap in plastic and chill for 30 minutes.
- On a lightly floured surface, roll out the pastry to a 12-inch round about 1/8 inch thick. Fit the round into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and fold it under; crimp decoratively. Refrigerate until chilled.
- Preheat the oven to 400°. Prick the crust with a fork, line the pastry with foil and fill with dried beans or pie weights. Bake for about 25 minutes, or until set. Remove the foil and beans. Press down any air bubbles and bake for about 8 minutes, until the pastry is golden; transfer to a rack and brush the bottom and sides with the preserves. Let cool.
CHOCOLATE BANANA CREAM PIE - NEIGHBORFOOD
From neighborfoodblog.com
Reviews 2Total Time 35 minsServings 1Published 2019-02-16
- In a small microwave safe bowl, combine the chocolate, milk, and butter. Microwave in 30 second intervals, stirring each time, until chocolate is melted and smooth.
- In another bowl, whisk together the milk and instant vanilla pudding according to package directions. Place the bowl in the fridge so the pudding can set up for 5 minutes.
- Spread the melted chocolate over the bottom of the pie crust. Place banana slices in a single layer on top of the chocolate. Spread pudding over top. Place another single layer of banana slices on top of the pudding.
CHOCOLATE BANANA CREAM PIE - HOUSE OF YUMM
From houseofyumm.com
5/5 (1)Total Time 3 hrs 20 minsCategory DessertPublished 2016-08-15
- In a medium size saucepan, combine sugar, cornstarch, salt egg yolks and half and half. Stir until smooth. Cook while stirring over medium-high heat until thickened and bubbling.
CHOCOLATE BANANA CREAM PIE - YOUR CUP OF CAKE
From yourcupofcake.com
Estimated Reading Time 2 mins
- 1. Combine both boxes of pudding mix with cold milx and whisk until smooth. Stir for 1 more minutes then pour into cooled (and baked) pie crust.
- 3. Whisk heavy whipping cream until stiff peaks form, then add sugar (granulated or powdered sugar) and stir for 30 seconds more.
CHOCOLATE BANANA CREAM PIE - FOODESS
From foodess.com
Cuisine AmericanCategory DessertServings 8Total Time 40 mins
- Preheat oven to 350ºF. In a 9" pie plate, combine graham cracker crumbs, sugar, and butter; stir until mixture resembles wet sand. Press into bottom and up sides of pie plate using a flat-bottomed glass or measuring cup. Bake about 10 minutes, until crust is set and smells fragrant. Place on wire rack to cool.
- Fill pie crust with half of the pudding. Arrange first half of bananas on top of pudding, then top with remainder of pudding, followed by remaining bananas. Cover pie with plastic wrap, pressing it directly onto the surface to prevent a "pudding skin" from forming in the gaps the bananas aren't covering. Refrigerate at least 2 hours.
CHOCOLATE BANANA CREAM PIE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Cuisine SouthernCategory DessertServings 8Published 2021-03-17
- Combine the sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and cream.Bring to a gentle boil. Slowly whisk half the mixture into the eggs to temper them. Return everything to the saucepan.
- Remove saucepan from heat and stir in butter and vanilla.Transfer half of the mixture into the pie shell. Cover with plastic wrap and refrigerate.
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3/5 (67)Servings 8
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From foodnetwork.ca
2.3/5 (7)Category Bake,Chocolate,Dessert,FruitServings 8Total Time 22 mins
CHOCOLATE BANANA CREAM PIE RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Pies & PastriesServings 8Total Time 4 hrs 15 mins
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From verybestbaking.com
Servings 8Category Pies & Tarts
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Estimated Reading Time 1 min
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5/5 (1)Estimated Reading Time 2 mins
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CHOCOLATE BANANA CREAM PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
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