Chocolate Banana Pudding Pie Food

BANANA PUDDING PIE

Steps:

• Reserve 30 vanilla wafers.
• Coarsely crush the remaining wafers in a food processor; combine with the butter until blended.
• Firmly press the crumbs from the bottom of a 9" pie plate all the way to the outer edge of the plate.
• Bake at 350°F for 10-12 minutes or until lightly browned.
• Cool on a wire rack for 30 minutes.
• When completely cool, arrange banana slices in the crust.
• Vanilla Cream Filling: In a saucepan, combine the 3/4 c sugar, flour, eggs, egg yolks, and milk.
• Cook over medium low heat, stirring constantly, for 8-10 minutes or until it has thickened to the consistency of pudding.
• Remove from heat and add vanilla.
• Pour half of the vanilla cream filling over the bananas.
• Layer 20 vanilla wafers on top of the filling.
• Pour the remaining filling over the wafers.
• Meringue: Beat the egg whites on high speed with a mixer until foamy.
• Add the sugar, 1 T at a time, and beat until stiff peaks form.
• Spread the meringue evenly over the filling and be sure to seal the edges.
• Bake at 350°F for 10-12 minutes or until the meringue is golden brown.
• Cool on a wire rack for 1 hour or until completely cool.
• Coarsely crush the remaining 10 wafers and garnish the top of the pie.
• Chill for 4 hours before serving.

5-LAYER CHOCOLATE BANANA PUDDING PIE

Steps:

• Prepare crust: combine pretzels, cookies, and brown sugar in the bowl of a food processor; pulse until blended. Drizzle in melted butter slowly, and pulse to combine. Press firmly into the bottom of a 9x13-inch dish.
• Prepare chocolate ganache: heat cream in the microwave in 1-minute increments until boiling. Add chocolate and whisk until combined and melted. Spread ganache over the crust and place in the refrigerator until needed.
• Prepare cream cheese layer: mix cream cheese, powdered sugar, and a small amount of cream in a bowl with a wire whisk to add air to the cream cheese. Add remaining cream and mix until well whipped; spread over the crust.
• Slice bananas lengthwise, then cut in half. Arrange over the cream cheese mixture and return to the refrigerator.
• Prepare pudding layer: Whisk milk and pudding mix in a bowl until pudding begins to set, 3 to 4 minutes. Spoon over the bananas and return to the refrigerator.
• Prepare topping: beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add powdered sugar gradually, continuing to beat until soft peaks form. Spread on top of pudding layer and sprinkle with grated chocolate.
• Chill in the refrigerator for at least 4 hours or overnight before slicing and serving.

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.

CHOCOLATE PEANUT BUTTER BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
• Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
• Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
• Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
• Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
• Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
• Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
• Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.

LAYERED BANANA-CHOCOLATE PUDDING PIE

Steps:

• Cut 4 of the cookies in half; set aside. Place remaining 12 cookies in food processor; process until finely crushed. Add butter; process until well blended. Press crumb mixture firmly onto bottom and up side of 9-inch pie plate.
• Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding mixture into crust; top with bananas. Gently stir whipped topping into remaining pudding mixture; spread over bananas.
• Refrigerate 3 hours. Top with reserved cookie halves just before serving. Store leftover pie in refrigerator.

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

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 PUDDING PIE

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 BANANA PIE

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.

CHOCOLATE BANANA CREAM PIE

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.

CHOCOLATE BANANA PUDDING

Steps:

• In the bowl of a stand mixer or a large bowl whisk together the can of sweetened condensed milk and 1 cup cold water until combined.
• Add the pudding mix and beat with a whisk or the whisk attachment. The mixture should be smooth and all pudding ingredients dissolved.
• Cover and refrigerate for 2-3 hours or overnight, or up to two days ahead of serving. Make sure to allow the pudding enough time to set up.
• In a large bowl, or the bowl of a stand mixer, whip the heavy cream in a clean bowl for a few minutes (this takes about 3-4 mintues in a stand mixer) on high until the cream is stiff. Reduce speed on mixer and add 3 tabelspoons of unsweeteend cocoa. Mix again on lower speed until blended well.
• Using a rubber spatula, fold the chocolate whipped cream into the set up pudding mixture until no streaks of pudding remain. Don't beat with a mixer; gently fold mixture so the cream doesn't deflate! You may use a large whisk and whisk by hand.
• To assemble dessert, use a large glass bowl, trifle bowl, 9x13 pan or (10-20) 4-8 oz cups. If making in small individual containers, I like to use a 1/4 cup measure and place pudding in the bottom of the bowl or cup first, then layer sliced bananas and a layer of cookies, both the Nilla Wafers and Oreo Thins. Repeat and end with a little pudding mixture on top. Cover and let chill for 4-8 hours.
• When ready to serve, slice a few bananas and place an Oreo Thin, or crushed Oreo's on top of each serving if making individual portions. If making in a bowl, arrange in three layers and end with either wafers or pudding on top.

WHITE CHOCOLATE-BANANA CREAM PIE

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.

CHOCOLATE BANANA CREAM PIE

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!

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.

RICH CHOCOLATE BANANA PIE

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.

EASY BANANA-CARAMEL-CHOCOLATE PUDDING PIE

Steps:

• Dip one end of each nut half in melted chocolate. Place on waxed paper-covered baking sheet; refrigerate until firm.
• Meanwhile, beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. (Pudding will be thick.) Spoon 1-1/2 cups pudding into crust; top with banana slices. Gently stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie. Refrigerate 3 hours or until firm.
• Microwave caramels and remaining milk in small microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted and sauce is well blended. Cool slightly.
• Top pie with remaining COOL WHIP, nuts and caramel sauce just before serving.

PEANUT BUTTER BANANA CHOCOLATE PUDDING PIE

Steps:

• If using a baked pie crust, pre-bake in a 9" pan and cool before proceeding.
• If using a crumb crust, prepare a 9" pan accordingly.
• Mix cream cheese, peanut butter, powdered sugar and vanilla and blend until smooth using a mixer on medium speed.
• Gently spread the peanut butter mixture in an even layer into the prepared pie shell, including the sides of the pie crust. A rubber or silicone spatula works well.
• Press sliced bananas into the peanut butter mixture, "standing up" around the sides of the pie shell, and a layer in the bottom.
• Cook the pudding mix according to box directions, cool five minutes and then pour into pie shell over the bananas.
• Smooth the pudding, cover with plastic wrap, and chill at least 3 hours before serving.
• Serve topped with whipped cream or whipped topping.

CARAMEL BANANA PIE

Steps:

• Sprinkle 1/3 cup chocolate chips or toffee bits in the bottom of crust.
• In a large bowl, combine caramel topping and milk, add pudding mix. Whisk together for two (2) minutes. Carefully fill pie crust with the pudding mixture.
• Chill at least 20 minutes.
• Arrange sliced bananas on top of the pudding. Top with whipped topping. Sprinkle with toasted coconut and remaining mini chocolate chips or toffee bits. Serve immediately or refrigerate.
• Preparation time includes chill time.

CHOCOLATE COVERED BANANA PIE

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.

CREAMY BANANA-CHOCOLATE PIE

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.

CHOCOLATE BANANA CREAM PIE

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.

PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE

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.

SALTED CARAMEL BANANA PUDDING PIE

Steps:

• Preheat the oven to 350 degrees F.
• Put the vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to layer in and to top the pie. Pour the remaining crumbs in a 9-inch pie plate. Pour the melted butter over the top and, using a spoon or your hands, combine the ingredients. Press the mixture in the bottom and up the sides and onto the lip of the pie plate. Bake until lightly browned, 10 to 12 minutes. Remove to a wire rack and cool completely, about 30 minutes.
• Peel and slice the bananas, adding them to a bowl. Stir the salt into the caramel sauce and toss the banana slices with the salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the warm Vanilla Pudding over the bananas, top with some more crushed vanilla wafers (reserving some for garnish) and more caramel-coated bananas. Spread the remaining Vanilla Pudding over the top.
• In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy and butter-like. Spread the whipped cream over the pie. Just before serving, garnish with a caramel swirl and the rest of the crushed vanilla wafers.
• Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
• Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
• 3 cups.
• In a bowl, whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the egg yolks and whole eggs and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup milk, and once this is incorporated add the remaining 1 cup milk. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly, until it reaches the thickness of chilled pudding, 10 to 15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat and stir in the vanilla.