Hands-On Time
30 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 8
Anna Williams

How to Make It

Step 1

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.

Step 2

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.

Step 3

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).

Ratings & Reviews

/5
Reviews
five_whole_stars