Recipe by MARBALET
"A creamy layered pie; the layers include chocolate, bananas, and vanilla pudding with coconut. Easy, and very yummy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
deep dish pie crust, baked and cooled
2 (1 ounce) squares
1 1/2 cups
1 (3.5 ounce) package
instant vanilla pudding mix
1 1/2 cups
1 1/2 cups
frozen whipped topping, thawed
flaked coconut, toasted
Absolutely delicious! I went along with a lot of the modifications; I went with the graham cracker crust instead of the regular pie crust, I used banana pudding instead of vanilla, and I added an extra ounce of chocolate. I also used semisweet chocolate chips instead of squares. It ended up being perfect. I didn't feel like turning on the oven just to toast the coconut, so I used 1/2 tsp of butter and toasted the coconut in a pan.
Delicious. Mine never really setup. Its entirely possible this is because I left out the coconut. It just sounded like too many flavors. Instead I did 1 layer of banana slices and then mashed the rest (about 1 & 1/2 bananas) and stirred that into the pudding mixture. Its absolutely delicious pie soup.
3 stars, to be revised later after attempting a second time.
Loved the combination of flavors in this recipe. I doubled the banana and the chocolate (semi-sweet chips). I don't think I would use cool whip again, though. It oozed off of the pie and made a mess. Next time, I will refrigerate the pie first and then add fresh whipped cream at the last minute.
I won a pie baking contest with this recipe. It pleased everyone---the chocolate lovers, the coconut cream die-hards and the banana fans!
Oh my! This was fantastic...I used dark chocolate and a premade grahm cracker crust. I had some strawberries so I added a layer of those. I skipped the Coconut as I'm not a big fan. For extra decadence I melted some dark chocolage and drizzled generously over the top of each piece right before serving. The contrast between bitter and sweet was wonderful!
Pretty good, and fairly easy to make. I used a "cook" banana pie filling instead of the vanilla instant. I couldn't find an instant one that didn't have hydrogenated oil. Topped the pie off with whipped cream, sweetened and with coconut rum in it. Yum!
Loved by everybody. I added a little more chocolate and doing it again I'd add more banana slices (I'd do two layers rather than one) and less coconut to the pudding. Very good either way!
For my chocoholic family, I used an Oreo cookie crust, and White Chocolate pudding. It was an amazing combination, and everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Banana Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 180
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a creamy, 5-star pie.
This easy pie is dense with dark-chocolate flavor.
See how to make an amazingly simple, silky chocolate pie.