Banana Cream Pie
Serves 8| Hands-On Time: | Total Time:
- Place the piecrust dough in a 9-inch pie plate. Line the pie plate with the dough, then prick the dough several times with a fork. Refrigerate for 10 minutes.
- Line the dough with foil, tightly fitting it into the edge and up the side. Fill with pie weights or uncooked rice and bake 15 minutes at 400° F. Remove the foil and pie weights and bake an additional 10 minutes or until golden. Let stand until cool.
- Line the bottom of the pie shell with the bananas. Spoon the pudding over the bananas and smooth to cover. Spread a layer of the whipped cream on top, and garnish with the chocolate shavings. Serve immediately or refrigerate for up to 2 hours before serving (longer than that and the crust will become too soggy).
- Per Serving
- Calories 295Calories From Fat 56%
- Calcium 87mg
- Carbohydrate 30g
- Cholesterol 47mg
- Fat 18g
- Fiber 1g
- Iron 0mg
- Protein 4mg
- Sat Fat 9g
- Sodium 223mg
What does this mean? See Nutrition 101 .