Fudge Bottom Banana Cream Pie

Fudge Bottom Banana Cream Pie is a delightful dessert that combines rich chocolate flavor with creamy banana goodness. This pie features a fudgy chocolate ganache layer that sits at the bottom, topped with a creamy banana filling and fluffy whipped topping. It’s a perfect treat for any occasion and is sure to impress your family and friends!

Why Make This Recipe

There are plenty of reasons to make Fudge Bottom Banana Cream Pie. First, it’s a delicious combination of flavors and textures. The rich chocolate base pairs wonderfully with the creamy banana layer. Second, it’s a crowd-pleaser! Whether you serve it at a family gathering, a birthday party, or just for a sweet treat at home, everyone will love it. Finally, this pie is relatively easy to make, so you won’t spend all day in the kitchen.

How to Make Fudge Bottom Banana Cream Pie

Ingredients:

1 refrigerated pie crust
1 cup dark chocolate chips
1/2 cup heavy whipping cream
1 – 8 oz package cream cheese, softened
1/2 cup mashed banana (about 1 ripe banana)
1 – 3.4 oz box instant banana cream pudding mix
1 cup milk
1 – 8 oz container Cool Whip, thawed (divided)
2 bananas, sliced
Chocolate curls (optional, for garnish)

Directions:

Preheat your oven to 400°F (204°C). Prepare the pie crust according to the package directions in a 9 1/2 inch deep dish pie plate. Allow the baked crust to cool completely.
Heat the heavy whipping cream in a microwave-safe bowl for 45 seconds. Pour the hot cream over the dark chocolate chips in a separate bowl. Let it sit for 1 minute, then stir until smooth and creamy.
Spread the melted chocolate ganache evenly in the bottom of the cooled pie crust. Refrigerate to set.
In a bowl, whisk together the instant banana cream pudding mix and 1 cup of milk. Refrigerate for about 5 minutes until it thickens and sets.
Beat the softened cream cheese in a large bowl until smooth. Add the mashed banana and beat again until well combined.
Add the prepared pudding and 2 cups of Cool Whip to the cream cheese mixture, and beat until light and creamy.
Arrange sliced bananas on top of the cooled fudge layer in the pie crust. Gently cover the banana slices with the cream cheese and pudding mixture.
Pipe or spread the remaining Cool Whip around the edges of the pie using a decorating bag and icing tip (1M is perfect). Refrigerate the pie for at least 1 hour before serving.
Before serving, add additional banana slices on top of the whipped cream swirls and garnish with chocolate curls if desired.

How to Serve Fudge Bottom Banana Cream Pie

Serve your pie chilled. It’s best to slice it into wedges and serve each piece on a plate. You can accompany it with extra whipped cream or banana slices to make it even more appealing.

How to Store Fudge Bottom Banana Cream Pie

Store any leftover pie in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container to keep it fresh. It’s best enjoyed within 3-4 days.

Tips to Make Fudge Bottom Banana Cream Pie

Use ripe bananas for the best flavor and sweetness.
Make sure to cool the pie crust completely before adding the chocolate ganache to prevent it from melting.
If you want a richer chocolate flavor, you can use semi-sweet or bittersweet chocolate chips.

Variation

For a nutty touch, try adding crushed nuts or a layer of Nutella between the fudge and banana filling. You can also switch the banana pudding mix with a chocolate pudding mix for a double chocolate delight.

FAQs

Q: Can I make this pie ahead of time?
A: Yes! You can prepare it a day in advance and store it in the refrigerator until you’re ready to serve it.

Q: Is there a substitute for Cool Whip?
A: Yes! You can use homemade whipped cream in place of Cool Whip. Just whip heavy cream with a bit of sugar until soft peaks form.

Q: Can I use a homemade pie crust instead of a refrigerated one?
A: Absolutely! A homemade pie crust will work just as well. Just make sure it is fully baked and cooled before assembling your pie.