Indulge in the decadent delight of the Chocolate Banana Cream Pie, a scrumptious treat crafted by NESTLÉ® TOLL HOUSE®. Perfect for any Thanksgiving gathering, this easy dessert combines the creamy goodness of banana cream chocolate with a unique twist—a crust made from NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough.
The smooth, rich layers of chocolate banana pudding pie and banana cream chocolate are complemented by the optional addition of NESTLÉ NESQUIK Chocolate Flavor Syrup and NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels for an extra touch of sweetness.
This chocolate and banana pie is not just a feast for the taste buds but also an experience that evokes the warmth and togetherness of the holidays. With the creamy texture of the filling enhanced by the rich taste of NESTLÉ® CARNATION® Evaporated Milk, every slice is a celebration of flavor. Whether you’re preparing for a festive event or simply treating yourself, the Chocolate Banana Cream Pie is an irresistible addition to your dessert repertoire.
Ingredients
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Key Products
The key Nestlé products you need to cook this delicious recipe
Directions
Step 1
Preheat oven to 350° F. Grease 9-inch pie plate.
Step 2
Press 20 squares of cookie dough* onto bottom and up side of prepared pie plate.
Step 3
Bake for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
Step 4
Beat milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes. Spread 1 cup pudding over cookie crust (save remaining pudding for later use). Top pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour or until set. Drizzle with Nesquik; top with morsels. Cut into wedges.
May substitute 1 1/2 cups milk for CARNATION Evaporated Milk.
*You will have 4 squares left. Refrigerate for future use or bake and enjoy!
Make It
Step 1
Preheat oven to 350° F. Grease 9-inch pie plate.
Step 2
Press 20 squares of cookie dough* onto bottom and up side of prepared pie plate.
Step 3
Bake for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
Step 4
Beat milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes. Spread 1 cup pudding over cookie crust (save remaining pudding for later use). Top pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour or until set. Drizzle with Nesquik; top with morsels. Cut into wedges.
May substitute 1 1/2 cups milk for CARNATION Evaporated Milk.
*You will have 4 squares left. Refrigerate for future use or bake and enjoy!
Ingredients
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