 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Shamelessly ripped from a magazine but not sure which one. Sounds so easy since it uses a refrigerated pie crust and once that's baked, most of your work is done. Fill with a combo of cooked pudding and bananas, chill, then blanket with freshly whipped cream. Yum! I haven't made this yet but I will! There is 4 or more hours chill time not included in cook time. Ingredients:
1 (9 inch) refrigerated pie crusts |
4 ounces bittersweet chocolate |
2 (3 1/2 ounce) packages chocolate pudding, cook and serve, not instant |
3 cups milk |
3 bananas, coarsely mashed |
1 cup heavy cream |
2 tablespoons confectioners' sugar |
1/2 banana, sliced, for garnish (optional) |
Directions:
1. Heat oven to 450°F.
2. Unroll crust into 9 inch pie pan and crimp edges; prick bottom with a fork and bake at 450°F for 9-11 minutes.
3. Let cool.
4. Meanwhile, finely chop 1 ounce of chocolate; set aside for garnish.
5. Coarsely chop remaining 3 oz. of chocolate and place in a nonstick saucepan along with pudding mixes. Slowly stir in milk.
6. Cook over medium heat stirring constantly until the mixture reaches a full boil and is very thick.
7. Remove from heat and quickly stir in mashed bananas.
8. Pour into the cooled pie crust shell. Cover filling directly with waxed paper to prevent skin from forming and refrigerate until set, 4 hours to overnight.
9. To serve pie, remove and discard waxed paper.
10. In a medium sized bowl, beat cream and confectioner's sugar until stiff and spread over pie filling and sprinkle with reserved finely chopped chocolate over whipped cream.
11. Garnish with additional banana slices, if desired.
|
|