On 3-14-15, I made this Chocolate Banana Cream Pie with a Nilla Wafer Crust to celebrate Pi Day. While the cream pie is always a fun pie to throw in someones face, I guarantee you'll want to eat this one instead.
Ingredients
1 Large Semi-Sweet Ghirardelli Chocolate Bar
2 Cups Heavy Cream
2 Tb Confectioners' Sugar
1 Tsp Vanilla Extract
1 Nilla Wafer Pastry Pie Crust
¾ Cup Coconut
1½ Cups Milk
1 Pkg Vanilla Instant Pudding 3.5 oz
2 ripe bananas
Instructions
Have a Nilla Wafer pastry pie crust ready (graham cracker crust is ok too) and put a mixing bowl in the freezer for about 15 minutes (you'll use it for the whipped cream)
Chop chocolate into pieces and put into a bowl. (reserve a few pieces of chocolate for garnish at the end) Melt Chocolate until smooth in the microwave 30 seconds at a time. Stirring every 30 seconds.
Spread chocolate mixture in the bottom of the pie crust. Put pie in fridge to cool off chocolate. About 15 minutes.
Mix pudding mix and 1½ cups milk together until creamy.
Pour pudding over the chocolate.
Slice bananas at an angle and arrange bananas over filling.
Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks.
Spoon the whipped cream on top of the pudding and bananas.
Garnish the top with the rest of the sliced bananas and shave two pieces of reserved chocolate with a grater.
Refrigerate for about an hour.
Recipe by A Day in the Bite at https://www.adayinthebite.com/chocolate-banana-cream-pie/