Black Bottom Banana Cream Pie

Name: Black Bottom Banana Cream Pie
Yield: 8 servings
Ingredients: 1/2 package (15 ounces) refrigerated pie crust (1 crust); 1 container (12 ounces) frozen whipped topping, thawed, divided; 1 package (6 ounces) semi-sweet chocolate morsels; 1 1/2 cups cold milk; 1 package (5.1 ounces) vanilla instant pudding and pie filling (6 servings); 1/2 teaspoon rum extract (optional); 2 medium bananas, sliced, divided; Strawberries, for garnish

Marrying the flavors of two traditional pies led to the creation of this recipe, and happiness ever after.

Ingredients

1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 container (12 ounces) frozen whipped topping, thawed, divided
1 package (6 ounces) semi-sweet chocolate morsels
1 1/2 cups cold milk
1 package (5.1 ounces) vanilla instant pudding and pie filling (6 servings)
1/2 teaspoon rum extract (optional)
2 medium bananas, sliced, divided
Strawberries, for garnish

Directions

Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 1/2-inch circle using floured Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
Place 1 1/2 cups of the whipped topping and chocolate morsels in Small Micro-Cooker®. Microwave, uncovered, on HIGH 30-45 seconds; stir until smooth. Remove 2 tablespoons of the chocolate mixture to a small, resealable plastic bag for garnishing; set aside. Spread remaining chocolate mixture over bottom of pie crust using All-Purpose Spreader. Place crust in freezer while preparing pudding.
Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 1/2 cups of the whipped topping.
Slice 1 1/2 bananas; arrange slices over chocolate mixture in crust. Spread pudding mixture over bananas. Refrigerate 30 minutes.
To garnish pie, cut small tip off corner of plastic bag filled with chocolate mixture. Squeeze chocolate mixture over pie in decorative design. Fill Easy Accent® Decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining 1/2 banana and strawberries, sliced. Cut pie into wedges.

Yield:

8 servings

Nutrients per serving:

Calories 470, Total Fat 22 g, Saturated Fat 14 g, Cholesterol 10 mg, Carbohydrate 63 g, Protein 3 g, Sodium 380 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

2 starch, 3 fruit, 4 fat (4 carb, 3 1/2 fat)

Cook's Tips:

For a colder serving temperature and easier cutting, refrrigerate pie 1-2 hours.

When placing refrigerated pie crust in the Deep Dish Pie Plate, evenly ruffle edge of crust inside pie plate for picture-perfect results. To keep crust from slipping down sides of pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places.

When preparing the chocolate garnish, it's handy to place the resealable plastic bag inside a Measure-All® Cup before filling it with the chocolate mixture.

Use the Egg Slicer Plus® for slicing the bananas and strawberries.