Frozen Black Bottom Banana Pie Recipes

Steps:

• Spread dessert topping onto bottom of pie crust; top with banana slices.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened. Gently stir in whipped topping. Spread over banana slices.
• Freeze 6 hours or overnight, covering with plastic wrap after 2 hours. Let stand at room temperature 15 min. or until pie can be cut easily before serving. Store leftover pie in freezer.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. , Divide batter in half. Add cocoa to half; spread into a greased 13x9-in. baking pan. Spoon remaining batter on top and, if desired, swirl with a knife to marble batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a wire rack.

Steps:

• Melt 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 2 Tbsp. crumb mixture for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
• Beat pudding mix and milk with whisk 2 min.; pour over bananas. Refrigerate 4 hours.
• Top pie with COOL WHIP and reserved crumb mixture just before serving.

Steps:

• For pastry cream:.
• Bring half and half to simmer in heavy medium saucepan.
• Whisk sugar, eggs, yolk and flour in medium bowl to blend.
• Gradually whisk in hot half and half.
• Transfer to saucepan.
• Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes.
• Boil 1 minute.
• Pour into medium bowl.
• Stir in vanilla.
• Press plastic wrap onto surface of pastry cream. Cover; chill until cold about 4 hours. Can be made 1 day ahead and kept chilled.
• For crust:.
• Butter 9-inch diameter glass pie dish.
• Stir butter and chocolate in heavy small saucepan over low heat until smooth.
• Mix in cookie crumbs.
• Press into bottom and sides of pie dish.
• Chill 30 minutes, or until firm.
• To make ganache:.
• Heat cream and butter in medium saucepan over medium heat until mixture is hot, but do not boil.
• Remove from heat; add chocolate and vanilla.
• Whisk until smooth.
• Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust.
• Chill crust until ganache is firm, about 30 minutes.
• To complete pie:.
• Thinly slice 3 bananas and arrange them over the chocolate ganache.
• Whisk vanilla pastry cream until smooth.
• Spread pastry cream evenly over bananas.
• Drizzle reserved ganache over top; draw toothpick through cream and drizzle to marbelize.
• Refrigerate until pastry cream is set; about 3 hours. (Can be made 1 day ahead and kept refrigerated).
• Garish pie with banana slices and French Vanilla Cool Whip piped on with a star tip.

Steps:

• Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla., Slice bananas into the crust; pour filling over top. Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator.