Black Bottom Banana Cream Pie

Classic diner cream pie meets state fair midway treat, and a star is born. It's like a chocolate-dipped banana, only with a crust instead of a stick. Your friends and family will seriously go bananas over this spectacular tasting pie. This dessert is so creamy and luscious, even if you tell them how easy it was, they wouldn't believe you.


8 servings


6 tablespoons butter or margarine, divided
25 vanilla wafers, finely crushed
2 tablespoons granulated (white) sugar
4 (1 ounce) squares semi-sweet baking chocolate
2 large bananas, sliced
1 (4 serving size) package vanilla flavored instant pudding
1 3/4 cups cold milk
1 cup thawed whipped topping or French vanilla whipped topping


Melt 1/4 cup (4 tablespoons) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 tablespoons of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.

Microwave chocolate and remaining 2 tablespoons butter in microwaveable bowl on HIGH for 1 minute or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.

Prepare dry pudding mix with 1 3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 tablespoons crumb mixture.

Estimated Time

Preparation Time: 15 minutes
Chill Time: 4 hours

Additional Information

You can also prepare as directed, using COOL WHIP French Vanilla Whipped Topping.


Store leftover pie in refrigerator.

Nutritional Information

Amount per serving: Calories 370; Total Fat 19 g; Saturated Fat; 11 g; Cholesterol 30 mg; Sodium 330 mg; Carbohydrate 49 g; Dietary Fiber 2 g; Sugars 34 g; Protein 4 g

Recipe Courtesy Of


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