Banana Chocolate Cream Pie |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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English toffee bits add a buttery crunch to this cool and creamy layered pie created by our Test Kitchen. Ingredients:
1 sheet refrigerated pie pastry |
3/4 cup plus 2 tablespoons 2% milk |
1/3 cup instant chocolate pudding mix |
1/4 cup english toffee bits or almond brickle chips |
1 small ripe banana, sliced |
3/4 cup whipped topping |
Directions:
1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
2. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Sprinkle toffee bits over crust; layer with banana and pudding. Spread with whipped topping. Refrigerate for at least 1 hour before serving. Store leftovers in the refrigerator. Yield: 4 servings.
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