Banana Fudge Pie Recipes

Steps:

• Heat a grill or grill pan to high heat. Place a metal baking sheet in the freezer to chill.
• Put the waffle cones in a large resealable bag or food processor. Crush the cones until ground to the texture of coarse sand. Put the crushed cones in a large bowl, add 10 tablespoons of the melted butter and mix until well combined. Transfer the mixture to a 9-inch pie dish and press to form a crust. Place in the freezer to set, about 30 minutes.
• Slice the unpeeled bananas in half lengthwise (keep the peels on). Brush the cut sides with the remaining 2 tablespoons melted butter. Sprinkle each with brown sugar, then grill until grill-marked, 3 to 5 minutes. Let cool to room temperature, then peel and slice into 1/2-inch-thick slices.
• Beat the heavy cream with the confectioners' sugar and vanilla in a chilled large metal bowl until it holds medium-stiff peaks. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
• Using a small ice cream scoop (about the size of a golf ball), scoop out 4 scoops of each flavor from the Neapolitan ice cream and place on the chilled baking sheet. Return to the freezer. Let the remaining ice cream soften up a little, 5 to 10 minutes at room temperature.
• Using a microwave or a bowl of hot water, slightly warm 1/2 cup of fudge sauce until pourable. Remove the crust from the freezer and spread the fudge on the bottom of the crust, using a spoon or an offset spatula to evenly distribute. Arrange the banana slices in a single layer on top of the fudge layer, pressing gently to adhere the bananas to the fudge. Scoop out the softened ice cream (all 3 flavors) on top of the bananas and, using a large spoon or an offset spatula, spread to cover the bananas, being sure to make the top as smooth as possible.
• Place the small scoops of ice cream around the outside of the pie, alternating flavors, to create a border. Pipe the center of the pie with stars of whipped cream in a concentric circle, with one large star in the middle. Place in the freezer until the ice cream firms up, at least 4 hours and up to overnight.
• To serve: Arrange 6 of the cherries on top of the pie, one between every other ice cream scoop. Place the walnuts in between the remaining ice cream scoops. Warm the remaining fudge sauce and drizzle all over the ice cream in concentric circles. Sprinkle the sprinkles around the border of the pie. Place the last remaining cherry in the center. Let sit at room temperature for about 10 minutes before slicing.

Steps:

• Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
• Lower the oven temperature to 325 degrees F (165 degrees C).
• Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
• Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.

Steps:

• 1. Prepare pie crust as directed for a one crust pie. Melt 1/2 cup mini chocolate chips in the microwave for about 1 minute. Stir until smooth. Stir in sugar, 1 cup frozen whipped topping and beaten eggs. Pour into unbaked pie shell and bake for 28 minutes at 350°. Cool 10 minutes; refrigerate for at least 2 hours. Top with sliced bananas and remaining whipped topping. Garnish with mini chocolate chips.

Steps:

• Heat oven to 350.
• Prepare pie crust for filling.
• In sauce pan, melt 1/2 cup of chocolate chips over medium heat.
• Remove from heat and add 1 cup cool whip, eggs & sugar.
• Mix well and pour into pie crust.
• Bake for 30 min.
• Cool for 10 min.
• Chill for 1 hour.
• Layer bananas over chocolate.
• Smooth remaining cool whip on top.
• Sprinkle with remaining chocolate chips.
• Enjoy!

Steps:

• In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
• Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
• In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.