This pie was a lucky, decadent, fly-by-the-seat-of-my-pants (or in this case, shorts) creation.
About two hours before my lunch company was set to arrive, I realized that I had nothing to serve for dessert. I started scrambling through my pantry for inspiration. I had a graham cracker pie crust, a box of vanilla cook n' serve pudding, and chocolate chips. In the fridge, I had a tub of Cool Whip and some heavy whipping cream. On my counter, ripening bananas. The idea quickly formed in my head (quickly because I still needed to shower, dress the kids, and straighten up the playroom!). Chocolate banana cream pie. Of course!
I began by pouring half a bag of semi sweet chocolate chips into a microwave safe bowl. Then I poured in a little juice from a jar of maraschino cherries and enough heavy whipping cream to fill in the spaces between the chips. The picture below has too much cream. I ended up pouring a little off. You don't want the chocolate layer to be to thin.
I microwaved the chocolate chips, cream, and cherry juice for 30 seconds. Then stirred until smooth. You don't want to overheat this into a gummy mess, however, if the chocolate chips aren't completely melted after about 20 seconds of stirring, then heat for another 10 seconds.
Spread the chocolate into the bottom of the graham cracker crust.
Next I sliced two bananas over the chocolate layer. I completely forgot to take a picture of this step. I was rushing! While I was making the chocolate and slicing bananas, I had my daughter stirring the vanilla pudding at the stove. When the pudding is finished cooking, cool and then pour over the bananas.
Top with Cool Whip and drizzle with chocolate syrup. I decorated mine with a few maraschino cherries too. Refrigerate until serving to allow the pie to set up. That's it! This was such a yummy dessert for our Saturday cookout. No leftovers!
Krista's Chocolate Banana Cream Pie
1 graham cracker pie crust
1/2 bag semi sweet chocolate chips
1/8 cup maraschino cherry syrup from the jar
1/4-1/2 cup heavy whipping cream
1 box cook n' serve vanilla pudding prepared according to package directions
milk (For pudding. It was 3-4 cups...I think)
1/2 tub of Cool Whip
Cook pudding according to package directions. Cool. In a microwave safe bowl, combine chocolate chips, cherry juice, and whipping cream. Microwave 30 seconds and stir until smooth. If chips have not melted after stirring, microwave for 10 more seconds and stir again. Spread chocolate into the bottom of a prepared graham cracker crust. Slice 2 bananas into the pie pan, over the chocolate layer. Pour cooled vanilla pudding over the bananas. Top with Cool Whip. Drizzle with chocolate syrup. Garnish with cherries. Chill until serving.
For a printable copy of this recipe, click here.