Mmm.... Pie.

Here's a recipe for an easy but tasty pie we like.

Black Bottom Banana Cream Pie

6 Tbsp. butter, divided
25 Nilla Wafers, finely crushed (about 1 1/4 cup crumbs)
2 Tbsp. sugar
4 squares Baker's Semi-Sweet Baking Chocolate
2 large bananas, sliced
1 pkg. (4 servimg size) vanilla flavor instant pudding & pie filling
1 3/4 cups cold milk
1 cup thawed Cool Whip Whipped Topping



Melt 4 Tbsp of the butter. Place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture into bottom and up side of 9in pie plate; set aside.



Microwave chocolate and remaining 2 Tbsp. butter in microwavable bowl on high for 1 minute (or until the butter is melted). Stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.



Prepare dry pudding mix with 1 3/4 cups cold milk (as directed on package for pie) and pour evenly over bananas. Refridgerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refridgerator.


Recipe from Kraft