Time 45m Yield 8 servings. Number Of Ingredients 13 Steps:
On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes., Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours., Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.
Time P1DT1h Yield 8 Number Of Ingredients 9 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.
Time 20m Yield 8-10 serving(s) Number Of Ingredients 12 Steps:
Place banana slices in bottom of cooled baked pie shell. Stir together sugar, cornstarch and salt in 2 quart Pyrex measuring cup. Combine egg yolks and milk add to dry ingredients. Cook in micro, whisking occasionally, until mixture comes to a boil and thickens. Microwave for 1 minute more. Remove from micro, whisk pie mixture smooth. Whisk in butter and vanilla. Add 2 cups chocolate chips, stir until chips are melted and mixture is well blended. Pour into prepared pie shell over bananas. Cool. Meanwhile whip whipping cream and pudding for 1-2 minutes at medium speed. Spread on top of chocolate filling. Refrigerate covered several hours or overnight.
Time 22m Yield 8 slices Number Of Ingredients 5 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.
Yield 8 Number Of Ingredients 10 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.
Time 7h10m Yield 8 servings Number Of Ingredients 17 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.
Time 4h50m Yield Makes 8 servings. Number Of Ingredients 8 Steps:
Microwave chocolate, 2 Tbsp. milk and butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring every 30 sec. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 30 min.; cover with bananas. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Let stand 1 min. Stir in 1-1/2 cups COOL WHIP. Spoon over bananas. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.
Time 25m Yield 8 servings. Number Of Ingredients 12 Steps:
In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. , Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir. , Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.
Time 15m Yield 10 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350ºF. Bake pie shell for 5 to 8 minute or until golden brown. Cool completely. Microwave chocolate and peanut butter on HIGH for 1 minute and stir till combined. Add bananas to bottom of pie crust and drizzle chocolate mixture over bananas and set aside. In a large mixing bowl add milk and pudding mixes. Beat until combined and thickened. Gently stir in 1 cup of the whipped topping. Spread over bananas and top with remaining 1 cup whipped topping. Refrigerate at least 3 hours or overnight. Drizzle with chocolate syrup and sprinkle peanuts and REESE’S Premier Baking Pieces just before serving. Store leftover pie in refrigerator.
Yield Serves 6 to 8 Number Of Ingredients 15 Steps:
Make shell: Preheat oven to 350°F. Into a food processor crumble graham crackers and grind to fine crumbs (you should have about 1 1/3 cups crumbs). Add walnuts, sugar, butter, and salt and pulse motor until nuts are finely chopped. Press crumb mixture evenly onto bottom and side of a glass 10- by 2-inch deep dish pie plate and bake in middle of oven 8 minutes. Cool shell in plate on rack. In a dry heavy 3-quart saucepan cook granulated sugar over moderate heat, stirring with fork, until melted and cook without stirring, swirling pan, until a golden caramel. Add corn syrup and boil over moderate heat, stirring until combined well. Add 2/3 cup cream (caramel will steam and harden) and boil, stirring occasionally, until a candy thermometer registers 210°F. Stir cornstarch mixture and stir into caramel. Boil caramel, stirring constantly, 1 minute and remove pan from heat. When caramel stops bubbling, stir in vanilla and pour into shell. Sprinkle chocolate chips evenly over hot caramel and cool completely. Pie may be prepared up to this point 1 day ahead and chilled, covered. Peel bananas and slice thin. Arrange bananas evenly over chocolate layer. In a bowl beat remaining cup cream until thickened and beat in confectioners’ sugar. Beat cream until it holds stiff peaks and spread over bananas. Sprinkle chocolate curls over pie and chill, uncovered, in freezer 30 minutes, so pie can be cut easily.
More about “chocolate covered banana pie recipes”
Time 2h20m Yield 8 servings Number Of Ingredients 7 Steps:
Microwave chocolate and 1-1/2 cups COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Reserve 2 Tbsp. chocolate sauce; pour remaining mixture into crust. Refrigerate until ready to use. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP. Slice banana; place evenly over chocolate layer in crust. Cover with pudding mixture. Drizzle reserved chocolate sauce over pie; top with nuts. Refrigerate 2 hours.
