Crustless Chocolate Banana Pie Recipes

CRUSTLESS BAKED CUSTARD PIE

Steps:

• In blender, combine all ingredients, cover and process until smooth.
• Pour into greased 9" deep dish pie plate.
• Bake at 350° for 50 minutes or until knife inserted near center comes out clean.
• Cool on wire rack for 1 hour.
• Refrigerate until serving.

CRUSTLESS BANANA CREAM PIE

Steps:

• Beat milk, sour cream & pudding mix until smooth (don't forget to add banana extract if you are using vanilla pudding).
• Place 1/3 layer of the banana slices in square baking dish or pie plate.
• Top with half of the pudding mixture.
• Repeat layers.
• Arrange the remaining bananas on top.
• Cover with whipped topping.
• Chill for 2 hours or so.

CRUSTLESS BANANA-CHOCOLATE PIE

Steps:

• Slice bananas into little chunks and distribute evenly onto the bottom of a pie plate.
• In a medium sauce pan, combine pudding and Jello mix with water; bring to a boil, stirring constantly with wire whisk until it boils pour over bananas and refrigerate at least 4 hours; then freeze for 2 hours.
• Serve with FREE whipped topping if desired.

CRUSTLESS CHOCOLATE-BANANA PIE

Steps:

• Thinly slice 2 bananas and layer them in the bottom of a 9-inch metal pie plate.
• Put pudding and Jello mix in a sauce pan (use a pan you can use metal utensils with) add the water.
• Heat to medium-high heat, stirring constantly with a wire whisk until mixture boils.
• Allow mixture to boil for 30-60 seconds, continue stirring.
• Immediately pour mixture in pie plate over bananas.
• Chill pie in refrigerator for 4 hours, then transfer to freezer.
• Allow to freeze completely.
• To aid in slicing, get the pie out of the freezer at least 30 minutes before serving.
• Serve with fat-free whipped topping, if desired.