Black-Bottom Banana Cream Pie Recipe

Black-Bottom Banana Cream Pie Recipe

How To Make Black-Bottom Banana Cream Pie

Served over a crumbly graham crust, this black-bottom banana cream pie layers chocolate custard, vanilla custard, and bananas, for a creamy bite.

Preparation: 15 minutes
Refrigerate Time: 4 hours
Total: 4 hours 15 minutes



  • 6tbspbutter,or margarine
  • 25NILLA wafers
  • 2tbspsugar
  • 4squaresbaker’s® semi sweet chocolate
  • 2large bananas
  • 1pkgjell-o® vanilla flavor instant pudding
  • 1cupcold milk
  • 1cupcool whip® whipped topping,thawed


  1. Melt 4 tablespoons of butter; pour into medium bowl.

  2. Stir in wafer crumbs and sugar. Reserve 2 tablespoons for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.

  3. Microwave chocolate and remaining butter in a microwaveable bowl on High for 1 minute or until butter is melted; stir until chocolate is melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.

  4. Beat pudding mix and milk with whisk for 2 minutes; pour over bananas. Refrigerate 4 hours.

  5. Top with Cool Whip® and reserved crumb mixture just before serving.

  6. Serve and enjoy.


  • Calories: 460.83kcal
  • Fat: 25.40g
  • Saturated Fat: 12.67g
  • Trans Fat: 0.61g
  • Monounsaturated Fat: 6.88g
  • Polyunsaturated Fat: 3.68g
  • Carbohydrates: 57.37g
  • Fiber: 2.20g
  • Sugar: 36.63g
  • Protein: 4.24g
  • Cholesterol: 31.65mg
  • Sodium: 325.31mg
  • Calcium: 57.14mg
  • Potassium: 261.30mg
  • Iron: 1.65mg
  • Vitamin A: 102.12µg
  • Vitamin C: 2.96mg
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