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Black Bottom Banana Cream Pie Recipe

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This recipe for Black Bottom Banana Cream Pie, by , is from The Elgin Womens Service Club Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Laura Edwards Eckstein

Category:
Category:

Ingredients:  
Ingredients:  
1 refrigerate pie crust
12 oz frozen whipped topping - thawed
6 oz semi-sweet chocolate chips
1 1/2 cups cold milk
1 pkg 5.1 oz vanilla instant pudding
2 medium bananas
strawberries for garnish

Directions:
Directions:
Preheat oven to 425 degrees. Let pie crust stand at room temperature for 15 minutes, press into pie plate. Prick with fork, bake 10-12 minutes until golden brown. Cool completely. Melt 1 1/2 cups Cool Whip and 6 oz chocolate chips in microwave 30-45 seconds. Stir until smooth. Remove 2 Tbsp of chocolate mixture to a ziplock bag for garnish, set aside. Spread remaining chocolate mixture over pie crust. Whisk milk and pudding mix 1 minute or until it begins to thicken. Fold in 1 1/2 cup Cool Whip. Slice bananas (1 1/2) arrange slices over chocolate mixture in crust. Spread pudding mixture over bananas, refrigerate 30 minutes. To garnish, cut small tip off corner of ziplock with chocolate mixture. Squeeze over pie in a decorative design. Pipe cool whip rosettes at edge of pie. Garnish with remaining banana and strawberries.

 

 

 

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