Chocolate Banana Cream Pie

By Addie

“Banana slices hidden in a deep chocolate filling will delight banana fans—and the ease of this recipe will charm the cook!”

Ingredients

• 1/2 package (15 oz.) refrigerated piecrusts (1 crust)
• 1 1/2 cups sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 cups milk
• 3 Tablespoon butter
• 1 teaspoon vanilla extract
• 3 medium bananas, sliced, divided
• 2 cups whipped topping

Preparation

Step 1

Preheat oven to 400°F. Place the piecrust in a 9-inch pie plate and bake until lightly golden, 8–10 minutes.


Combine the sugar, cocoa, cornstarch and salt in a medium saucepan. Gradually stir in the milk until combined. Bring to a boil over medium heat, stirring constantly. Boil and stir until thickened, about 3 minutes. Remove from heat. Stir in the butter and vanilla.


Cover the bottom of the cooled crust with a small amount of the filling. Arrange the slices from 2 bananas over the filling. Cover with the remaining filling.


Press plastic wrap over the filling. Refrigerate until the filling is set, about 3 hours. Just before serving, remove the plastic wrap. Top the pie with the whipped topping and remaining banana slices.