Friday, May 2, 2014

Chocolate Banana Cream Pie

Oh what a beautiful and delicious pie this is. Imagine a flaky perfectly browned crust layered with a banana chocolate thick and creamy filling, homemade whipped cream and topped with chocolate shavings and fresh sliced bananas. Oh lord, this is the pie to make..You can use the crisco pie crust recipe below or use the shortcut and purchase a store bought pie crust. This pie has very few ingredients and so easy to make, this is a pie everyone will defiantly love..Enjoy!!!


1 Crisco Pie Crust, baked ( recipe below)
1 large box chocolate instant pudding (6 serving pkg.)
1 small box banana instant pudding (4 serving pkg.)
4 C. cold milk
1 pint heavy whipping cream
2 Tablespoons sugar
Chocolate Shavings
Banana Slices ( squeeze lemon to stop from browning)


1. Combine both boxes of pudding mix with cold milk and beat until smooth several minutes, After smooth beat again for 1-2 more minute until thickened. 
2. Whisk heavy whipping cream until stiff peaks form, then add sugar and beat for 30 seconds more.
3. After pie crust is cooled layer the bottom crust with the chocolate banana pudding, whipped cream, chocolate shavings and bananas slices. Store in refrigerator. 
4. Refrigerate until firm, at least 1-2 hours

NOTE: Put banana slices on just before serving. 

Note: Crisco Pie Crust Recipe Below. Or you can use frozen pie crust if desired and follow baking instructions on box, for a shortcut. 

Ingredients And Directions For Crisco Pie Crust:

  • 1 1/3 cups Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
  • OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening
  • 3 to 6 tablespoons ice cold water

  1. 1.   BLEND flour and salt in medium mixing bowl.

  2. 2.
    CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

  3. 3.
    SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

  4. Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

  5. 4.
    SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).

  6. For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

  7. 5.
    ROLL dough  from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

  8. 6.
    For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Using a fork make prick several holes in the bottom of the crust to keep from bubbling and rising. Then bake in the lower third of the oven for 10-12 minutes until edges and bottom are a light golden brown.

Crisco Pie Crust Recipe From:
recipe from:

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