18 March, 2013
Black Bottom Banana Cream Pie
1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
2 cups milk
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
⅔ cup hot fudge topping
2 cups ripe bananas (about 2 large bananas), sliced into medallions
1 cup whipping cream, whipped
In a small saucepan, make pudding mix with milk as directed on box for pie. Cool 30 minutes, leaving pudding in pan and stirring 2 or 3 times.
While the pudding is cooling, heat oven to 450°F and make the chocolate curls.
To make chocolate curls, warm a chocolate bar by holding it in your hands for several minutes. Run a vegetable peeler across the bar to create the curls. Place on a small plate in the refrigerator until needed as garnish.
Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 10 minutes.
Spread fudge topping in bottom of shell. Place the banana medallions onto the fudge in a layer, overlapping if necessary, then pour the pudding as a layer over the bananas and spoon the last layer of whipped cream on top of the pudding.
Refrigerate at least 4 hours until serving time. Garnish with chocolate curls.
Cover and refrigerate any remaining pie.