Crustless Banana Chocolate Pie Food

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 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.

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 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 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 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.

BANANA CREAM PIE WITH WHOLE GRAIN CHOCOLATE CRUST

Steps:

• For filling:
• Whisk first 4 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Add yolks; whisk to blend. Scrape in seeds from vanilla bean; add bean. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and rum. Remove vanilla bean. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For crust:
• Combine first 7 ingredients in processor. Blend until finely ground. Transfer to large bowl. Using fork, cut in butter until mixture resembles coarse crumbs. Mix orange juice, 1 tablespoon ice water, and vanilla in small bowl. Sprinkle over chocolate mixture, tossing until dough comes together in clumps and adding more water by tablespoonfuls if dry. Using floured hands, gather dough into ball; flatten into disk. Wrap; chill dough at least 2 hours and up to 1 day.
• Preheat oven to 375°F. Spray 9-inch-diameter glass pie dish (including rim) with nonstick spray. Roll out dough between 2 sheets of parchment paper to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared dish. Peel off parchment. Fold overhang under and crimp crust edges decoratively. Pierce crust all over with fork; freeze 10 minutes.
• Line crust with foil; fill with dried beans. Bake crust 20 minutes. Remove foil with beans. Continue to bake crust until dry and firm to touch, about 10 minutes longer. Cool crust completely on rack.
• Spread 1 cup pastry cream over bottom of crust. Slice enough bananas into 1/4-inch-thick rounds to cover cream in overlapping circles. Cover bananas with remaining pastry cream. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Slice 3 (or more) bananas on slight diagonal into 1/4-inch-thick ovals. Arrange in overlapping circles atop pie. Sprinkle with sugar. Caramelize, if desired, using handheld torch. Alternatively, cover bananas with whipped cream, sprinkle with chocolate sprinkles, and garnish with additional banana slices.

CRUSTLESS BANANA CREAM PIE CUPS

Steps:

• A medium-sized bowl
• Four ramekins (about 1 to 1.5 cups in size).
• A small sharp knife
• A large sauce pan
• Measuring cups (for sugar and starch)
• A liquid measuring cup (for milk)
• A medium to large whisk
• A hand or stand mixer
• Separate three eggs, putting the yolks into a medium-sized bowl. Either toss or save the egg whites if you can use them (they are not needed for the recipe). Set aside.
• Take out the four ramekins. Peel two bananas and using a small sharp knife, cut them into coins that are about 1/4 inch thick. You can cut them over the ramekins, letting each the pieces fall into the ramekin. Roughly half a banana should go into each ramekin. Set aside.
• In a large sauce pan, place the sugar and corn starch. Stir with a whisk to combine.
• Gradually pour the milk into the sauce pan, stirring with the whisk to mix thoroughly as you pour.
• Place the sauce pan on a stove burner and turn to medium-high heat. Stir the milk mixture continuously with the whisk until it starts to boil, which should take between roughly 5 minutes. If you don't stir the mixture continuously it will scorch and you will wind up with brown flecks.
• Once the mixture starts boiling, keep cooking and stirring for 2 more minutes. Remove the pan from the burner.
• Pour 1 cup of milk mixture into the liquid measuring cup. Slightly beat the eggs, then slowly pour the cup of milk mixture into the eggs, stirring as you go. Once the eggs and milk mixture are combined, pour it into the large sauce pan and stir to thoroughly combine. (Don't pour the eggs straight into the pan, as the mixture will be too hot and will cook the eggs, giving you little pieces of hard egg yolk.) Remove the pan from the burner.
• Add the vanilla and butter to the sauce pan and mix together with the whisk until both are incorporated.
• Pour the milk mixture into the ramekins in even amounts. There should be enough to cover the banana pieces.
• Place pieces of plastic wrap on top of the mixture in the ramekins, making sure the plastic touches the full surface so a tough skin doesn't form on the top. Stick the ramekins into the refrigerator for 3 to 4 hours, or overnight. (Alternatively you can place the ramekins in the freezer for about an hour, then stick them in the fridge until they're ready to serve.)
• Before serving, pour the whipping cream into a medium size bowl and beat with a hand or stand mixer (or by hand if you're ambitious) until it stiffens.
• Take the ramekins out of the refrigerator and place a dollar of whipped cream onto the top of each one. Or spread the whipped cream into a thin layer, and using the extra optional banana, cut it into thin coins and place in a single layer on top of the whipped cream. If you want to be fancy you can also spoon the whipped cream into a pastry bag and pipe the whipped cream onto each ramekin.
• Serve with a spoon and enjoy!

CHOCOLATE CHIP BANANA CREAM PIE

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.

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.

BANANA CHOCOLATE PIE

Steps:

• Slice 1 banana; place in crust. Top with 1/4 cup of the pecans. Beat cream cheese and caramel topping in large bowl with electric mixer until well blended. Gradually beat in milk. Blend in dry pudding mix. Stir in 2 cups of the whipped topping; spread over pecans. Cover.
• Refrigerate at least 2 hours.
• Microwave chocolate and remaining whipped topping in microwaveable bowl on HIGH 1 min.; stir. Microwave an additional 30 sec. or until chocolate is almost melted. Stir until chocolate is completely melted. Cool. Spread over pie to within 1 inch of edge. Top with remaining banana, sliced, and pecans. Store leftovers in refrigerator.

CRUSTLESS BANANA CREAM PIE

Steps:

• Beat milk, sour cream & pudding mix until smooth (don't forget to add banana extract if you are using vanilla pudding).
• Place 1/3 layer of the banana slices in square baking dish or pie plate.
• Top with half of the pudding mixture.
• Repeat layers.
• Arrange the remaining bananas on top.
• Cover with whipped topping.
• Chill for 2 hours or so.

PIONEER WOMAN BANANA CREAM PIE

Steps:

• In a food processor, combine all the crust ingredients and pulse until the dough forms.
• Next, you want to place the dough on a pie plate and press evenly into the base and up the sides. Finish by smoothing and crimping the edges.
• Place the pie plate in the freezer for 15 minutes while you preheat the oven to 350 degrees F.
• Then, when the dough is chilled, poke some holes in it (to allow air to escape), line with parchment paper, and add baking weights (a cup of raw beans or rice will also work). Bake the pastry for 15 minutes, and then remove it from the oven.
• Remove the baking weights and parchment paper from the pastry and bake for another 10-15 minutes until golden brown. Once it's done, remove it from the oven and allow it to cool completely.
• Make the filling by heating the milk, cream, and sugar in a saucepan over medium heat. Be careful not to burn the mixture.
• Whisk the egg yolks and flour together in a bowl. Slowly whisk in a ladle-full of the hot milk mixture to temper the eggs.
• As you whisk continuously, pour the egg mixture back into the saucepan with the remaining milk and allow it to thicken and cook. The mixture will thicken and shine after a few minutes.
• Go ahead and take the custard off the heat and pass it through a fine-mesh sieve to remove lumps. Whisk in the butter.
• Next, you want to spread 2 tablespoons of custard on the bottom of the pie crust. Follow with even layers of bananas. Top with the rest of the custard. Spray a parchment paper piece with cooking spray and place it on the custard surface to prevent it from sticking to the parchment.
• Place in the fridge to set for about 4 to 6 hours.
• When you're ready to serve, whisk the cream and sugar together until stiff peaks form. Top the pie with more banana slices and serve with whipped cream.

CRUSTLESS BANANA-CHOCOLATE PIE

Steps:

• Slice bananas into little chunks and distribute evenly onto the bottom of a pie plate.
• In a medium sauce pan, combine pudding and Jello mix with water; bring to a boil, stirring constantly with wire whisk until it boils pour over bananas and refrigerate at least 4 hours; then freeze for 2 hours.
• Serve with FREE whipped topping if desired.