Banana Chocolate Cream Pie recipe
Ingredients:
1 sheet refrigerated pie pastry
3/4 cup plus 2 tablespoons 2% milk
1/3 cup instant chocolate pudding mix
1/4 cup English toffee bits or almond brickle chips
1 small ripe banana, sliced
3/4 cup whipped topping
Direction:
Slice the pastry sheet into halves. Repackage one half and
refrigerate for a different use. Roll out the remaining half on a
lightly floured surface into an 8-in. circle. Transfer it into a 7-in.
pie plate; flute the edges.
Use a double thickness heavy-duty foil to line the unpricked
pastry shell. Bake for 8 minutes at 450 ° . Take off the foil; bake
for another 5 minutes. Let it cool down on a wire rack.
Whisk together milk and pudding mix in a small bowl for 2
minutes. Let sit until soft set for 2 minutes. Sprinkle toffee bits
onto the crust; layer with the banana and pudding. Spread the
whipped topping on top. Chill in the refrigerator for at least 1
hour before serving. For storage, keep leftovers in the
refrigerator.
Nutrition Information
Calories: 339 calories
Fiber: 1g fiber)
Total Carbohydrate: 47g carbohydrate (27g sugars
Cholesterol: 14mg cholesterol
Protein: 3g protein.
Total Fat: 16g fat (8g saturated fat)
Sodium: 416mg sodium
tags : chocolate banana cream pie recipe from scratch , chocolate banana cream pie recipe epicurious , white chocolate banana cream pie recipe , easy chocolate banana cream pie recipe , vegan chocolate banana cream pie recipe , keebler chocolate banana cream pie recipe , barefoot contessa chocolate banana cream pie recipe , rafferty's white chocolate banana cream pie recipe , chocolate banana cream cake recipe , Banana Chocolate Cream Pie recipe
