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Deja vu: Chocolate Banana Creme Pie All Over Again!

September 19, 2011

I know I already expounded on the wonders and virtues of chocolate banana creme pie (see Chocolate Banana Creme Pie (HEAVEN!) post)  .  I swear, it’s so good I can’t stop thinking about it.

A few weeks ago, I mentioned to my husband that we hadn’t made the pie in a while.  He said, “let’s make it then!”  Well, you certainly don’t have to tell me twice!  Not only would making the pie be a yummy dessert this week for us, but it’d give me a chance to actually take some better pictures of the pie-making process rather than just making it and scarfing it down before I could get decent pictures (like the past times I’ve made this dessert!).

After a quick check of the pantry, and gathered everything I needed for the dessert: pie pan, mixing bowls, whisk, spatulas, sauce pan, measuring cup, microplane zester, butter, nilla wafers, bananas, chocolate instant pudding and pie mix, vanilla instant pudding and pie mix, whipped cream tub, milk and baker’s chocolate squares.

Preheat the oven.  Put your nilla wafers in a ziploc or sealed bag and crush them into tiny pieces.  We used a meat tenderizer/mallet to do so.  But I’ve also been told that you can use a rolling-pin.  Remember, this is going to be the crust of your pie, so make sure that you really crush the nilla wafers.  You don’t want your crust to be super chunky.

Now, melt your butter, but don’t burn it.  Once melted, mix the melted butter together with the crushed nilla wafers.  The butter will act as a “glue” for your nilla wafers as well as a bit of flavoring.  Make sure that all the nilla wafers crumbs are coated in melted butter.

Take your nilla wafer/butter mixture and pour it into a 9″ cake pan.  Press the nilla wafers down so they cover the bottom and sides of the cake pan.  Put the cake pan into the pre-heated oven and bake for 5-8 minutes until the crust is firm and the nilla wafers have turned golden brown.  Take the cake pan out of the oven and let it cool completely before putting any of the toppings on.

Now it’s time to make the pudding.  We chose one package of vanilla instant pudding and pie filling and one package of chocolate instant pudding and pie filling.

Pour in half to 2/3 of the amount of milk that the recipe on the back of the box calls for.  Mix it all together and start whisking it to make a very thick pudding.

Now add a couple of heaping spoonfuls of cool whip to the pudding mix and stir it in to create a beautiful mousse.  (I promise, I took photos of the vanilla pudding, but the colors just didn’t show up very well.)

Once the pie crust has cooled, slice up bananas and layer the crust with bananas.

Melt a bar and half of baker’s chocolate squares.  Drizzle the chocolate over the bananas.  When the pie sets, the chocolate will harden and form a hard crust on top of the bananas.

Pour the vanilla pudding mix on top of the bananas.

Then layer the chocolate pudding mix on top of the vanilla pudding mix.

Top the pie with the remaining cool whip, and add chocolate shavings (or chocolate curls).

Put the pie into the refrigerator for a few hours to set.

Now serve your delicious chocolate banana creme pie!

And remember, this pie is easily changed and customizable.  Different flavors of pudding can be used.  Different types of fruit can be used, though preferably fruit that’s not very juicy.  When melting the baker’s chocolate squares, you can also add a few tablespoons of creamy peanut butter, microwave chocolate and peanut butter together, when melted, combine both ingredients to make a creamy peanut buttery mixture that is drizzled over the bananas with chopped peanuts topping the whole pie to create a chocolate peanut butter pie!  Or think about using chocolate cookies, like Oreos, to crush and turn into a crust.

The possibilities are limitless.  But the taste remains fabulous!


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