Rating: 3.5 stars
114 Ratings
  • 5 star values: 33
  • 4 star values: 22
  • 3 star values: 34
  • 2 star values: 18
  • 1 star values: 7
Sara Quessenberry

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
30 mins
total:
1 hr 10 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Nutrition Facts

calcium 87mg; 295 calories; calories from fat 56%; carbohydrates 30g; cholesterol 47mg; fat 18g; fiber 1g; protein 4mg; saturated fat 9g; sodium 223mg.
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