Super Duper P B Chocolate Covered Banana Cream Pie Recipes

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CHOCOLATE BANANA PIE



Chocolate Banana Pie image

This pie is actually better the second day. So the best plan would be to make it the day before you need it, and let it sit in the refrigerator overnight.

Provided by Jeannette Gartner

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time P1DT1h

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch single crust pie
¼ cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream
½ cup white sugar
2 large bananas, sliced
1 (3.9 ounce) package instant chocolate pudding mix
½ cup chopped pecans

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.

Nutrition Facts : Calories 573.3 calories, Carbohydrate 60.5 g, Cholesterol 71.6 mg, Fat 36 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 15.6 g, Sodium 406.6 mg, Sugar 41.1 g

CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Number Of Ingredients 16

Cocoa powder or confectioners' sugar, for dusting
6 tablespoons (3/4 stick) unsalted butter
1 1/2 ounces bittersweet or semisweet chocolate, chopped
30 chocolate wafer cookies
1 tablespoon sugar
2 to 3 firm, but ripe bananas
2/3 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks, lightly beaten
2 cups whole milk
1/2 cup non-fat evaporated milk
1 3-inch long vanilla bean, split lengthwise and seeds scraped
1 cup heavy cream
2 tablespoons confectioners' sugar, sifted
2 tablespoons sour cream

Steps:

  • 1.To prepare the crust: Lightly dust a 9-inch-diameter glass pie dish with cocoa powder or confectioners' sugar. Melt the butter and chocolate together in a heavy small saucepan over very low heat. Pulse the cookies and sugar in a food processor until the mixture resembles coarse sand. Pulse in the melted chocolate-butter mixture until evenly moistened. Press the crumb mixture evenly into the bottom and up the sides of the dish. Freeze until firm, about 30 minutes.
  • 2.Peel and halve each banana, slice each in half lengthwise. Arrange the bananas cut-side down in concentric circles, on the crust.
  • 3.To prepare the custard: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Vigorously whisk in the yolks, and both milks until smooth. Add the vanilla seeds and pod to the pot. Cook over medium heat, stirring constantly, until mixture starts to thicken and simmer, and reaches about 160 degrees F, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from heat, remove the vanilla pod and pour or spread the custard evenly over the bananas. Chill for 2 hours and up to overnight.
  • 4. To prepare the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until just stiff peaks form. Gently fold in the sour cream, then spoon onto pie to cover the custard. Serve immediately or chill for up to 4 hours.

CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

A creamy layered pie; the layers include chocolate, bananas, and vanilla pudding with coconut. Easy, and very yummy.

Provided by MARBALET

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) deep dish pie crust, baked and cooled
2 (1 ounce) squares semisweet chocolate
1 tablespoon milk
1 tablespoon butter
2 bananas, sliced
1 ½ cups cold milk
1 (3.5 ounce) package instant vanilla pudding mix
1 ½ cups shredded coconut
1 ½ cups frozen whipped topping, thawed
2 tablespoons flaked coconut, toasted

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.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 46.7 g, Cholesterol 7.6 mg, Fat 20 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 12.2 g, Sodium 400.2 mg, Sugar 28.2 g

CHOCOLATE COVERED BANANA PIE



Chocolate Covered Banana Pie image

This is a wonderful after-dinner dessert with coffee.

Provided by Debbie Rowe

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Yield 8

Number Of Ingredients 10

3 cups crushed vanilla wafers
½ cup chopped pecans
⅔ cup butter, melted
2 cups semisweet chocolate chips
4 cups milk
4 ½ cups miniature marshmallows
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup frozen whipped topping, thawed
2 large bananas, sliced
1 (1.5 ounce) bar milk chocolate candy

Steps:

  • Combine crushed cookie crumbs, pecans, and butter or margarine. Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool.
  • Combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan. Stir over low heat until melted. Pour over cooled crust. Chill for 1 hour.
  • Arrange banana slices over chilled chocolate layer.
  • Prepare pudding mix as directed on box except use only 3 cups of milk. Fold in nondairy whipped topping and remaining marshmallows. Pour pudding mixture over bananas. Grate chocolate bar over the top. Chill for 2 to 3 hours before serving.

Nutrition Facts : Calories 1031.9 calories, Carbohydrate 140 g, Cholesterol 51.7 mg, Fat 52.7 g, Fiber 5.5 g, Protein 10.7 g, SaturatedFat 25.6 g, Sodium 751.6 mg, Sugar 72.8 g

CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

Provided by Ina Garten

Categories     dessert

Time 7h10m

Yield 8 servings

Number Of Ingredients 17

2 cups graham cracker crumbs (10 to 12 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk, scalded
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, diced
1 tablespoon coffee liqueur
1 teaspoon instant coffee powder
2 large bananas, sliced
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Milk chocolate, for garnish

Steps:

  • Preheat the oven to 350 degrees.
  • For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
  • Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
  • When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
  • Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.

CHOCOLATE COOKIE CRUST BANANA CREAM PIE



Chocolate Cookie Crust Banana Cream Pie image

Provided by Dave Lieberman

Categories     dessert

Time 2h12m

Yield 10 servings

Number Of Ingredients 13

2 cups coarse chocolate cookie crumbs, plus 1/4 cup for topping
1/4 cup dark brown sugar
6 tablespoons unsalted butter, melted
3 cups whole milk
4 large egg yolks
1 teaspoons vanilla extract
1/2 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
4 ripe bananas (about 1 1/2 pounds total), peeled, halved lengthwise, and sliced 1/4-inch thick
1 cup heavy cream, whipped to soft peaks
2 tablespoons sugar
A few drops vanilla extract

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.

QUICK CHOCOLATE BANANA CREAM PIE



Quick Chocolate Banana Cream Pie image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 22m

Yield 8 slices

Number Of Ingredients 5

1 frozen pie shell, pricked several times with tines of a fork
1 package instant chocolate pudding, prepared to package directions
2 ripe bananas, sliced thin on an angle
1 can spray whipped cream
1 dark chocolate candy bar

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.

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